*  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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