Update my dinner status, I'm making this tonight.
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Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Slice the eggplant thin and sprinkle with a bit of salt. Do not peel. Drain the slices in a colander for 1/2 hour. Rinse with cold water and pat dry with paper towels. Pan-fry the slices slowly in a bit of olive oil until they are brown. Arrange them on a baking dish and sprinkle bread crumbs that have been mixed with olive oil and fresh crushed garlic on top. Place under a broiler until the crumbs are browned and all is hot. Serve immediately. Comments: This is a simple dish -- very common food, but delicious. My friend Mrs. Nasi in Bologna, Italy served this for lunch one afternoon. I need only describe the dish for you as you will certainly have no trouble making it. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-15-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-15-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
