Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip
the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or
until tender.
Set the eggplant slices on a baking pan and season each slice with salt and
pepper. Spread each slice of eggplant with pesto and top with a slice of
mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
Set one eggplant slice on top of the other if you wish, to form more of a
towering sandwich and garnish with fresh basil leaves.
Yield: 2 dinner servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6675 Posted to MC-Recipe Digest
V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
A Message from our Provider:
“You can spurn God’s love for only so long”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!