| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Wildgame, Fish | 1 | Servings | |
INGREDIENTS
| Fillets cut in small pieces | ||
| Olive oil | ||
| Lemon juice | ||
| 1 | Eggplant, 1/4" slices | |
| Flour | ||
| Egg, beaten | ||
| Bread crumbs | ||
| 1/4 | lb | Butter |
INSTRUCTIONS
Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into 1/4" slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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