Eggplant
Salt
Olive oil
Bread crumbs; as needed
Garlic cloves; crushed
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
Recipe by: Jeff Smith
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