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