French-Toasted Eggplant (Aubergine)

Submitted by Tinks

"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: 35mins
• Ingredients: 10
• 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.