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