French-Toasted Eggplant (Aubergine)

Oh, why not! A good use for eggplant, which can be as frightening as Zucchini! I think the zukes would work too, but have not tried it. From the America The Magestic cookbook.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large eggplant, peeled and sliced 1/2 inch thick
• 1  tablespoon lemon juice
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  chopped green peppers or 1⁄2 cup  red pepper
• 1⁄2 cup  grated colby cheese
• 1  teaspoon  chopped fresh basil
• 1  teaspoon black pepper
• 1  egg
• 1⁄2 cup milk
• 1  tablespoon butter

Directions

1. Brush both sides of eggplant slices with lemon juice.
2. Melt butter in large frying pan or skillet.
3. Saute 3-4 minutes, turning once.
4. Keep firm.
5. Add butter as needed, and remove from heat.
6. Set aside.
7. In a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping.
8. Melt 1 tablespoon of butter in the pan.
9. Top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)!
10. Dip each into egg/milk and saute for 2-3 minutes until golden.