Eggplant and tomatoes

 
                           Eggplant And Tomatoes
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tomatoes                         Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Large         eggplant
    2                    tomatoes
    1                    egg
    1      Large         garlic clove -- chopped
                         olive oil as needed
                         basil
                         salt and pepper
                         cracker crumbs
 
 Note: May be served hot or cold.
 Wash and dry eggplant. Slice in 1/4 inch slices. Peel
 tomatoes. Place about 1/4 cup olive oil in large skillet;
 heat. Beat egg. Season with salt and pepper. Dip eggplant
 slices in egg, cracker crumbs and saute until crust is golden.
 Drain on paper. Slice tomatoes. In a deep casserole, place a
 layer of eggplant then a layer of tomatoes. Season with
 garlic, basil, salt and pepper. Continue until all eggplant
 and tomatoes are used. Place in moderate oven until heated
 through.
 
 
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