Name: Eggplant Sandwiches (Mf)
Ingredients: 2 tb Vegetable oil; 8 sl Eggplant, 1/2 inch thick; 1 Egg, lightly beaten; Salt and pepper; Pesto, to taste; 8 sl Fresh mozzarella, 1/4 inch thick; 4 Whole fresh basil leaves

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Sandwiche-l	2	Servings

INGREDIENTS

2	tb	Vegetable oil
8	sl	Eggplant, 1/2 inch thick
1		Egg, lightly beaten
		Salt and pepper
		Pesto, to taste
8	sl	Fresh mozzarella, 1/4 inch thick
4		Whole fresh basil leaves

INSTRUCTIONS

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

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