| 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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