Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 8 slices | Eggplant, 1/2 inch thick |
| 1 \N | Egg, lightly beaten |
| \N \N | Salt and pepper |
| \N \N | Pesto, to taste |
| 8 slices | Fresh mozzarella, 1/4 inch thick |
| 4 \N | Whole fresh basil leaves |
Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.
Yield: 2 dinner servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6675 Posted to MC-Recipe Digest V1 #607 by 4paws@... (Shermeyer-Gail) on May 12, 1997