| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Eggplants | |
| 1 | tb | Oil |
| Parmesan, grated (quantity according to taste and dietary wishes. I guess you could uses fatfree parmesan, but to me it is an oxymoron) | ||
| Tomato sauce | ||
| Pepper to taste |
INSTRUCTIONS
Prepare and steam the eggplants as described above. Fry in the oil, in a nonstick pan, until golden (takes a good 20 min.). In a deep ovenproof dish, layer alternately tomato sauce, eggplants, pepper and parmesan, ending with a parmesan layer. Bake in a moderately hot oven for 1/2 hour Posted to Digest eat-lf.v097.n163 by Nathalie Chiva <[email protected]> on Jun 26, 1997
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