| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Italian | 1 | Servings | |
INGREDIENTS
| 4 | md | Eggplants |
| Salt and pepper | ||
| 1 | c | Flour |
| Vegetable oil | ||
| 2 | tb | Butter |
| 1/2 | c | Canned Italian peeled plum tomatoes |
| 1 | c | Freshly grated Parmigiano Reggiano |
| 10 | Fresh basil leaves; (up to 12) |
INSTRUCTIONS
Peel the eggplants and cut into lengthwise slices. Set the slices in a pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very hot oil. Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter. Place in a preheated oven at 400 degress for 15 minutes. Allow to settle before serving. Serves 4 Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
A Message from our Provider:
“Jesus: Because with God only perfection will do”