3 slices bread
Cut bread into rough crumbs in a food processor. Sauté crumbs with olive oil in frying pan over medium heat, turn continuously, until golden brown (about 5 minutes). Stir in coarse pepper. Mince the garlic.
2 tablespoons olive oil
1/2 teaspoon coarse ground pepper
5 garlic cloves
3/4 pound italian eggplant
salt and pepper
2 tablespoons flour
1/2 cup vegetable oil
1-1/2 cups broth
1/2 pound broad egg noodles
1/4 cup pimento strips or roasted peppers
Cut eggplant into slices and sprinkle with 1/2 teaspoon salt. Toss the eggplant with flour to coat lightly. Heat vegetable oil in frying pan over medium heat. Fry half of the eggplant until brown (3 to 5 minutes). Repeat with remaining eggplant. Remove from pan. In same pan cook garlic. Return eggplant to pan, add broth and simmer over low heat 5 to 10 minutes.
Cook noodles and drain. Return to hot pan, add eggplant mixture and heat through. Add scallions and pimentos and season to taste with salt and pepper. Sprinkle bread crumbs on each serving.
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