Sauteed Eggplant and Tomato
- 1 eggplant
- Tomatoes into 2 slices a piece.
- Salt and pepper
- Flour
- Butter
- Olive oil
- Chopped parsley
Cut 1 eggplant into 1/2 inch strings. Cut tomatoes into 2 slices a piece. Season with pepper and salt, dip in flour and cook in hot, greased frying pan until brown. Cool, place in dish with tomatoes on top. Spray with butter and olive oil mixture, finish cooking in oven for approximately ten minutes (be patient, you rascal). Spread with chopped parsley before serving.
Serves 5 People
Serves 5 People
Submitted by Jun 2, 2009
15 min
30 min
45 min