| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Wisconsin |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic; slightly crushed |
|
|
Clarified butter |
|
|
Flour |
| 3/4 |
lb |
Zucchini; sliced 1/4" |
| 3/4 |
lb |
Eggplant; sliced 1/4", salted and dried of moisture |
| 1/4 |
tb |
Dried basil |
| 2 |
tb |
Grated Swiss cheese |
| 2 |
|
Egg yolks |
| 1 |
c |
Whipping cream |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
pn |
Freshly grated nutmeg |
| 1/4 |
ts |
Dried oregano |
INSTRUCTIONS
Preheat oven to 400. Butter a 12-inch oval gratin dish. Vigorously rub the
garlic into the bottom of the dish. Discard garlic. Lightly flour the
eggplant slices and saute with the zucchini slices in clarified butter.
Arrange alternating layers of eggplant and zucchini in the dish. Combine
the yolks and cream in a bowl. Season with salt and pepper. Add the nutmeg,
oregano and basil. Pour over the vegetables in the dish. Sprinkle with
grated cheese. Bake in preheated oven until tender and golden brown, about
15 minutes. Serve warm.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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