Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Catfish fillets |
| \N \N | Salt and pepper; to taste |
| 4 slices | Eggplant; lengthwise |
| \N \N | Olive oil |
| ½ cup | Chopped onions |
| 2 cups | Chopped canned tomatoes; with juice |
| 2 teaspoons | Minced garlic |
| ½ teaspoon | Basil |
| \N \N | Sprigs of parsley |
| \N slice | Lemon |
1) Season fillets with salt and pepper, and set aside. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated 350 degree oven for 4 minutes.
2) Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive oil until translucent.
3) Add the tomatoes, garlic, basil, salt and pepper to taste and simmer.
Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant side down. Top with sauce.
4) Garnish with parsley sprigs and lemon slices. Serves 4. Meyersville, NJ Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@...> on Jan 29, 1998