Description: Individual rounds of eggplant topped with tomato sauce and mozzarella cheese.

Preparation: Heat oven to 450*

Difficulty: Easy

  • 1 large eggplant
  • salt
  • 2 eggs
  • breadcrumbs (panko or regular)
  • grated Parmesan cheese
  • Any seasoning for breadcrumbs you want
  • tomato sauce
  • fresh mozzarella
  • Slice eggplant into rounds - between 1/4" and 1/2 inch thick.
  • Lay out flat and sprinkle with salt. Let sit and blot with paper towel.
  • Scramble eggs and put in bowl, plate or tray.
  • Mix breadcrumbs, Parmesan cheese and seasoning in another bowl.
  • Heat oil and/or butter in skillet.
  • Dip rounds in egg and then Parmesan and place in skillet.
  • Cook both sides until browned - about 3-4 min each side.
  • Drain
  • Cut mozzarella cheese into slices (make sure you have enough for all the rounds)
  • Place round on baking sheet and top with a spoonful of tomato sauce and a slice of cheese.
  • Bake until cheese is melted.