Eggplants reggiano

Yield: 1 Servings

Measure Ingredient
4 mediums Eggplants
\N \N Salt and pepper
1 cup Flour
\N \N Vegetable oil
2 tablespoons Butter
½ cup Canned Italian peeled plum tomatoes
1 cup Freshly grated Parmigiano Reggiano
10 \N Fresh basil leaves; (up to 12)

Peel the eggplants and cut into lengthwise slices. Set the slices in a pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very hot oil. Line the bottom of a buttered bake and serve dish with a layer of fried eggplant slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter. Continue building up layers of eggplant, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter.

Place in a preheated oven at 400 degress for 15 minutes. Allow to settle before serving. Serves 4

Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998

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