Eggplant Parmesan Rounds

Recipe Ingredients

1		Eggplant - sliced 1/2" thick
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Garlic powder
1		Salt and pepper - or seasoned salt
1		Italian seasoning
2		Eggs - * see note
1 cup	146g / 5.1oz	Bread crumbs
		Oil - for frying
1		Tomato based pasta sauce - good quality
1/2 cup	73g / 2.6oz	Parmesan cheese - grated, up to 3/4
8 oz	227g	Mozzarella cheese - grated

Recipe Instructions

* beaten with 2 Tbsp. water

Mix flour, garlic powder, salt and pepper and Italian seasoning together. Dredge eggplant slices in flour. Dip floured slices in egg beaten with water. Dip egged slices in bread crumbs Fry in a large frying pan, in oil, until deep golden brown. Drain slices on paper towel, then transfer to a cookie sheet (I usually spray sheet lightly with cooking spray). Sprinkle each slice with grated Parmesan. Spoon pasta sauce over Parmesan, then sprinkle with grated mozzarella. Bake at 350until cheese is melted but not browned.

You need to be organized, to make these, because things tend to get spread out. They're worth the little extra logistical planning, though as they are delicious. They're also quite easy to reheat in a 325F oven.

I've never tried to freeze them, but it probably could be done - after assembly but before baking.

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