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Home arrow Cookbook arrow Recipes
Categories Sides eggplant slices, tomatoes and mozzarella
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eggplant slices, tomatoes and mozzarella
Ingredients:2 or 3 medium round eggplants
flour for dredging
4 round tomatoes, sliced
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
sliced mozzarella
1/2 cup basil, chopped
vegetable oil
olive oil
1 teaspoon white vinegar
salt and pepper to taste
Instructions:slice eggplants. dredge eggplant slices in flour and fry in plenty of vegetable oil. do not allow to get too crisp. remove eggplant slices from oil and place on paper towel to drain.

oil a baking dish and place in 1 slice of eggplant at a time. on each slice of eggplant place a slice of tomato and a thin slice of mozzarella. place the next slice of eggplant halfway over the previous slice and continue until the bottom of the dish is covered. the eggplant should be so staggered that half of the previous slice is exposed. bake at 400 degrees for 10 minutes.

in a saucepan heat 1/2 cup olive oil. add finely chopped anchovies, garlic, basil, vinegar, salt and pepper. stir well to dissolve anchovies. remove from heat.

remove eggplant slices frmo the oven and immediately pour on sauce. allow to cool slightly. eggplant may also be served cold.
Number Of Servings:Source:so italian
Vegetarian:YesTime To Prepare:
Date:Fri 21 Nov 2008 20:19:13 UTCViewed:2283 times
Author:paul canonici by deepsouthEmail:
Rating:No votes

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