- all-purpose flour for dredging
- 2 large eggs, beaten lightly
- 3/4 cup dry bread crumbs, seasoned with salt and pepper
- a 1-pound eggplant, cut into 1/2-inch-thick rounds
- vegetable oil for frying
- 1 cup tomato sauce
- 1/4 pound mozzarella cheese, sliced thin
- Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off. Dredge eggplant in bread crumbs.
- In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.
- Preheat the broiler.
- Arrange rounds on a baking sheet and top with tomato sauce and mozzarella. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.