Yield: 1 Servings
|Salt and pepper; to taste|
|4 slices||Eggplant; lengthwise|
|½ cup||Chopped onions|
|2 cups||Chopped canned tomatoes; with juice|
|2 teaspoons||Minced garlic|
|Sprigs of parsley|
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