Instructions: 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.

Serves 2.

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