| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Catfish fillets |
|
|
Salt and pepper; to taste |
| 4 |
sl |
Eggplant; lengthwise |
|
|
Olive oil |
| 1/2 |
c |
Chopped onions |
| 2 |
c |
Chopped canned tomatoes; with juice |
| 2 |
ts |
Minced garlic |
| 1/2 |
ts |
Basil |
|
|
Sprigs of parsley |
|
sl |
Lemon |
INSTRUCTIONS
1) Season fillets with salt and pepper, and set aside. Brush eggplant
slices (both sides) with olive oil; put in baking pan and bake in preheated
350 degree oven for 4 minutes.
2) Turn slices over and top with fish fillets. Brush fillets with olive oil
and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive
oil until translucent.
3) Add the tomatoes, garlic, basil, salt and pepper to taste and simmer.
Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant
side down. Top with sauce.
4) Garnish with parsley sprigs and lemon slices. Serves 4. Meyersville, NJ
Posted to recipelu-digest Volume 01 Number 628 by "Joe"
<Broutek@worldnet.att.net> on Jan 29, 1998
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