French-Toasted Eggplant (Aubergine)

“Oh, why not! A good use for eggplant, which can be as frightening as Zucchini! I think the zukes would work too, but have not tried it. From the America The Magestic cookbook.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush both sides of eggplant slices with lemon juice.
  2. Melt butter in large frying pan or skillet.
  3. Saute 3-4 minutes, turning once.
  4. Keep firm.
  5. Add butter as needed, and remove from heat.
  6. Set aside.
  7. In a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping.
  8. Melt 1 tablespoon of butter in the pan.
  9. Top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)!
  10. Dip each into egg/milk and saute for 2-3 minutes until golden.

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