Eggplant Parmigiana Rounds
| Yield: | 1 servings |
| Categories: |
| All-purpose flour for dredging | ||
| 2 | lg | Eggs; beaten lightly |
| 3/4 | c | Dry bread crumbs; seasoned with salt |
| ; and pepper | ||
| A; (1-pound) eggplant, | ||
| ; cut into | ||
| ; 1/2-inch-thick | ||
| ; rounds | ||
| Vegetable oil for frying | ||
| 1 | c | Tomato sauce |
| 1/4 | lb | Mozzarella cheese; sliced thin |
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