Eggplant Parmesan Rounds

Recipe

1 large eggplant (1/4 thick cut rounds)

Fresh basil (for topping)

1 fresh roma tomato (thinly sliced for topping)

4 cups grated Parmesan cheese (for topping)

1-cup vegetable oil (for frying)

Egg Batter Recipe

3 Eggs 

1 TSP salt

1/2 TSP black pepper

Dry Batter Recipe

1-cup flour

1 cup KRAFT grated Parmesan cheese

1/2 TBSP dried basil flakes

1 TSP chili flakes

1/2 TSP salt

Tomato Sauce Recipe

2 TBSP olive oil

4 cloves garlic (chopped)

1-cup tomato paste

1/2 TSP salt

1 TSP chili flakes

1/3-cup water

Directions

Preheat your oven to 425. Start preparing your eggplant slices. With a sharp serrated knife slice 1/4-inch thick rounds. Most likely you will get about 16 slices out of 1 eggplant. In a large mixing bowl add the dry ingredients: flour, Parmesan cheese, dried basil, chili flakes, and salt. In a separate bowl beat 3 large eggs and season with salt and pepper. Take your sliced eggplant rounds and dip them into the egg batter then dip them into the flour Parmesan batter. Make sure your eggplant is completely coated in the flour Parmesan batter pressing the dry mixture into the eggplant to ensure a nice coating for frying. In a medium pan heat up 1 cup veggie oil. Once the oil is hot fry the eggplant rounds for 2-3 minutes each side or until crispy and golden brown. Once the eggplant is done frying drain on paper towel and let sit while you prepare your quick tomato sauce. In a medium pot add your olive oil and sauté your garlic then add in the tomato paste, salt, chili flakes, and water. Let that cook for about 5 minutes before turning the heat off. Once the sauce is done take a large cookie sheet and lay down parchment paper. Lay down your fried eggplant rounds (usually about 8 fit on each baking sheet) and top the rounds with sauce, Parmesan cheese, fresh basil and a thin slice of fresh tomato. Bake on 425 for about 5 minutes or until the cheese is melted.