|2 tablespoons||Olive oil|
|½ teaspoon||Coarse ground pepper|
|¾ pounds||Italian eggplant|
|Salt & pepper|
|½ cup||Vegetable oil|
|1½ cup||Chicken stock|
|½ pounds||Broad egg noodles|
|¼ cup||Pimento strips or roasted peppers|
Cut bread into rough crumbs in a food processor. Saute crumbs with olive oil in frying pan over medium heat, turn continuously, until golden brown (about 5 minutes). Stir in coarse pepper. Mince the garlic. Cut eggplant into slices and sprinkle with ½ teaspoon salt. Toss the eggplant with flour to coat lightly.
Heat vegetable oil in frying pan over medium heat. Fry half of the eggplant until brown (3 to 5 minutes). Repeat with remaining eggplant. Remove from pan. In same pan cook garlic. Return eggplant to pan, add stock and simmer over low heat 5 to 10 minutes. Cook noodles and drain. Return to hot pan, add eggplant mixture and heat through. Add scallions and pimentos and season to taste with salt and pepper. Sprinkle bread crumbs on each serving. Preparation time: 45 minutes. Serves: 4.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998
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