Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large eggplant
2 tomatoes
1 egg
1 Large garlic clove -- chopped
olive oil as needed
basil
salt and pepper
cracker crumbs
Note: May be served hot or cold.
Wash and dry eggplant. Slice in 1/4 inch slices. Peel
tomatoes. Place about 1/4 cup olive oil in large skillet;
heat. Beat egg. Season with salt and pepper. Dip eggplant
slices in egg, cracker crumbs and saute until crust is golden.
Drain on paper. Slice tomatoes. In a deep casserole, place a
layer of eggplant then a layer of tomatoes. Season with
garlic, basil, salt and pepper. Continue until all eggplant
and tomatoes are used. Place in moderate oven until heated
through.
