Preparation:
Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper.
Brush them with oil and broil to golden brown. Cut eggplant into 1/4" slices. Dip the slices in flour, egg and bread crumbs.
Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter.
Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87 |
