| 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
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