Eggplants parmigiana

Yield: 1 Servings

Measure Ingredient
4 \N Eggplants
1 tablespoon Oil
\N \N Parmesan, grated (quantity according to taste and dietary wishes. I guess you could uses fatfree parmesan, but to me it is an oxymoron)
\N \N Tomato sauce
\N \N Pepper to taste

Prepare and steam the eggplants as described above. Fry in the oil, in a nonstick pan, until golden (takes a good 20 min.). In a deep ovenproof dish, layer alternately tomato sauce, eggplants, pepper and parmesan, ending with a parmesan layer. Bake in a moderately hot oven for ½ hour Posted to Digest eat-lf.v097.n163 by Nathalie Chiva <nathalie.chiva@...> on Jun 26, 1997

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