Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 x | Fillets cut in small pieces |
| 1 x | Olive oil |
| 1 x | Lemon juice |
| 1 each | Eggplant, 1/4\" slices |
| 1 x | Flour |
| 1 x | Egg, beaten |
| 1 x | Bread crumbs |
| ¼ pounds | Butter |
Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into ¼" slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87