Recipe - Eggplants Reggiano

4 md Eggplants
Salt and pepper
1 cup Flour
Vegetable oil
2 tablespoon Butter
One half cup Canned Italian peeled plum
tomatoes
1 cup Freshly grated Parmigiano
Reggiano
10 Fresh basil leaves; (up to
12)

Peel the eggplants and cut into lengthwise slices. Set the slices in a
pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the
slices and dredge in flour. Fry in very hot oil. Line the bottom of a
buttered bake and serve dish with a layer of fried eggplant slices. Top
this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves
and dot with butter. Continue building up layers of eggplant, tomatoes,
cheese and basil leaves. Dot the top most layer with remaining butter.
Place in a preheated oven at 400 degress for 15 minutes. Allow to settle
before serving. Serves 4

Posted to recipeludigest by molony molony@scsn.net on Feb 23, 1998