Recipe - Eggplants Parmigiana

4 Eggplants
1 tablespoon Oil
Parmesan, grated (quantity
according to taste and
dietary wishes. I guess you
could uses fatfree
parmesan, but to me it is
an oxymoron)
Tomato sauce
Pepper to taste

Prepare and steam the eggplants as described above. Fry in the oil, in a
nonstick pan, until golden (takes a good 20 min.). In a deep ovenproof
dish, layer alternately tomato sauce, eggplants, pepper and parmesan,
ending with a parmesan layer. Bake in a moderately hot oven for One half hour
Posted to Digest eatlf.v097.n163 by Nathalie Chiva
nathalie.chiva@ci.unil.ch on Jun 26, 1997