Fried Eggs Saint Vincent

1 large eggplant
2 large tomatoes
1 large or 2 small zucchini
flour
olive oil
salt and pepper
1 cup fresh breadcrumbs
6 to 8 tablespoons clarified butt
1/2 small, minced garlic clove
1 tablespoon minced fresh parsley
2 tablespoons grated parmesan
6 eggs

Cut the eggplant, tomatoes, and zucchini to make 6 large slices of each kind of vegetable. Coat them with flour and sauté in olive oil . Season with salt and pepper. Meanwhile, sauté breadcrumbs in as much clarified butter as you like (that's what it says). Mix the crumbs with the garlic, parsley, and cheese. Fry the eggs, keeping them runny on top. In each of 6 individual fireproof dishes, put a slice of eggplant, a slice of tomato, then an egg. Top with a slice of zucchini and some of the breadcrumb mixture. Broil 1 minute.



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