Eggplant Parmesan Rounds
Looking for a simple, delicious eggplant parmesan recipe? You've found it here with these eggplant parmesan rounds. They are easy to prepare, and even easier to enjoy eating!
Cooking Time30 min
Ingredients
- 1 eggplant, sliced into 1/2-inch thick slices
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1 pinch salt and pepper (or seasoned salt)
- 1 pinch Italian seasoning
- 2 eggs, beaten with 2 tablespoons water
- 1 cup bread crumbs (flavored or plain)
- oil for frying
- 1 jar good quality tomato based pasta sauce
- 3/4 cup grated Parmesan cheese
- 8 ounce shredded mozzarella cheese
Instructions
- Preheat oven to 350F degrees.
- Mix flour, garlic powder, salt, 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 the mozzarella.
- Bake at 350F degrees until cheese is melted but not browned, about 15 minutes.