* Exported from MasterCook *
BROILED EGGPLANT BOLOGNA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Eggplant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Eggplant
Salt -- to taste
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
From the 01/15/1992 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 07/15/1994
Re-formatted to Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A) Oct. 1995
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