| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
4 |
servings |
INGREDIENTS
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Fresh minced oregano |
| 1/4 |
c |
Fresh basil leaves |
| 1/2 |
c |
Fresh minced Italian parsley |
| 1 |
|
Eggplant; 1 1/2 lbs |
|
|
Salt & pepper |
INSTRUCTIONS
From Great Good Food by Julee Rosso...a nice source for low fat
recipes...(51 calories per serving)
Preheat oven to 400'. Spray a baking sheet & set aside. In a small bowl,
combine garlic, oregano, basil & parsley. Mix well & set aside. Slice the
eggplant into 12 quarter inch rounds. Generously season each side with salt
& pepper. Bake on baking sheet until tender 7 slightly browned, 5-7 minutes
on each side. Brush each slice with the herbs & place under the broiler 30
seconds. Transfer to a serving plate & serve immediately.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Feb
07, 1999, converted by MM_Buster v2.0l.
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