| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Frugal01 |
1 |
servings |
INGREDIENTS
|
|
Eggplant |
|
|
Salt; to taste |
|
|
Olive oil |
|
|
Bread crumbs; as needed |
|
|
Garlic cloves; crushed |
INSTRUCTIONS
Slice the eggplant thin and sprinkle with a bit of salt. Do not peel.
Drain the slices in a colander for 1/2 hour. Rinse with cold water
and pat dry with paper towels. Pan-fry the slices slowly in a bit of
olive oil until they are brown. Arrange them on a baking dish and
sprinkle bread crumbs that have been mixed with olive oil and fresh
crushed garlic on top. Place under a broiler until the crumbs are
browned and all is hot. Serve immediately.
Comments: This is a simple dish -- very common food, but delicious. My
friend Mrs. Nasi in Bologna, Italy served this for lunch one
afternoon. I need only describe the dish for you as you will
certainly have no trouble making it.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-15-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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