|¼ cup||Butter; melted|
|1 cup||Dry bread crumbs|
|¼ cup||Grated Parmesan cheese|
|½ teaspoon||Dried basil leaves|
|½ teaspoon||Dried parsley flakes|
Prepare eggplant in ¼" slices. Sprinkle cut sides with salt; let drain in colander 30 min. Beat butter and eggs. Mix remaining ingredients. Dip eggplant slices into egg mixture, then into bread crumb mixture. Place on ungreased broiler pan. Set oven to broil or 550*. Broil with tops about 5" from heat, turning once, until golden brown, about 4 min.
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Nov 24, 1997
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