French-Toasted Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Oh, why not! A good use for eggplant, which can be as frightening as Zucchini! I think the zukes would work too, but have not tried it. From the America The Magestic cookbook. Ingredients:
1 large eggplant, peeled and sliced 1/2 inch thick |
1 tablespoon lemon juice |
1/2 cup chopped green onion |
1/2 cup chopped green peppers or 1/2 cup red pepper |
1/2 cup grated colby cheese |
1 teaspoon chopped fresh basil |
1 teaspoon black pepper |
1 egg |
1/2 cup milk |
1 tablespoon butter |
Directions:
1. Brush both sides of eggplant slices with lemon juice.
2. Melt butter in large frying pan or skillet.
3. Saute 3-4 minutes, turning once.
4. Keep firm.
5. Add butter as needed, and remove from heat.
6. Set aside.
7. In a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping.
8. Melt 1 tablespoon of butter in the pan.
9. Top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)!
10. Dip each into egg/milk and saute for 2-3 minutes until golden.
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