This is one of our favorite vegetarian recipes. Not vegan with the melted cheese, but I figure that if a little bit of cheese helps my kids love eggplant, I'm okay with it. In fact, tonight Rachel went back for seconds (a first!). Plus, an eggplant is a lot cheaper than a package of chicken breasts for a recipe of chicken parmesan. Better for your health and for your budget!
Eggplant Parmesan Rounds
Flour for dredging1 egg, beaten lightly and mixed with 1/4 c. water
1 c. seasoned bread crumbs
1 medium eggplant peeled and sliced into ½" rounds
Veg oil for frying
Preheat broiler. Place flour, eggs and bread crumbs in 3 separate bowls. Dredge eggplant in flour, coat with egg mixture, dredge in bread crumbs. In large skillet, heat ¼" oil over medium heat and fry eggplant in batches for 3 minutes on each side. Drain on paper towels.
Arrange rounds on baking sheet topping with sauce and mozzarella. Broil about 2" from heat until cheese is melted (about 3 minutes).
Serve w/ noodles.