Eggplant Zorba

4 eggs
1 lemon, juiced
2 eggplants, medium size
3/4 cup bread crumbs
1 teaspoon oregano
2 teaspoon basil
1 teaspoon spike
1/2 teaspoon salt
1/2 cup olive oil
1 tablespoon garlic, minced
Topping
2 green peppers, sliced into slivers
1 cup onions, finely sliced
1-1/2 cups mushrooms, finely sliced
1/4 cup olive oil
1 tablespoon basil
1 tablespoon oregano
2 tomatoes, thinly sliced
6 tablespoon parmesan cheese, grated
1 cup gruyere cheese, grated
2 cups mozzarella cheese, grated

Mix the egg and lemon juice. Slice eggplant 1/2-inch thick along the length of the eggplant. Mix bread crumbs with oregano, basil, spike and salt. Dip the eggplant in the egg and then in the crumb mixture. Fry in olive oil with garlic until eggplant is tender inside and crispy and brown outside.

For the topping, fry green peppers, onions and mushrooms in olive oil until just cooked but still crunchy. Add basil and oregano. Lay the eggplant in a greased baking dish. Evenly spread vegetables on top of each slice of eggplant. Arrange tomato slices on each slice. Top with equal amount of cheeses. Broil in hot oven until cheese is melted and brown. Sprinkle with a pinch of oregano.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.