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Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Yield: Approximately 12 Appetizers
A quick and simple appetizer that looks good and tastes great. We recently served these at a function and they were very well received.
Ingredients
Method Cut eggplant into thick slices. You should get about 6 out of one eggplant.
Cut slices into rounds using a round cookie cutter just slightly smaller than the slices. This makes each one uniform and gets rid of the peel.
Dip eggplant rounds into bowls of well-seasoned flour, egg wash and bread crumbs and sear in a pan of hot oil or in a deep fryer.
Once they have cooled, you can top each piece with 45 ml (3 tbsp) of tomato sauce, followed by a sprinkle of parmesan cheese and, finally, 30 ml (2 tbsp) of mozzarella or provolone cheese.
Bake on lined baking sheet at 350°F for about 7 minutes or until cheese is melted and slightly browned.
Serve on your favourite platter as appetizers or with other Italian dishes as part of a meal.
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