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Categories:
eggplant lemon juice green onion green peppers Colby cheese fresh basil black pepper egg milk butter
Viewed: 1 - Published at: 6 years agoIngredients
- 1 large eggplant, peeled and sliced 1/2 inch thick
- 1 tablespoon lemon juice
- 12 cup chopped green onion
- 12 cup chopped green peppers or 12 cup red pepper
- 12 cup grated colby cheese
- 1 teaspoon chopped fresh basil
- 1 teaspoon black pepper
- 1 egg
- 12 cup milk
- 1 tablespoon butter
Method
- Brush both sides of eggplant slices with lemon juice.
- Melt butter in large frying pan or skillet.
- Saute 3-4 minutes, turning once.
- Keep firm.
- Add butter as needed, and remove from heat.
- Set aside.
- In a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping.
- Melt 1 tablespoon of butter in the pan.
- 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)!
- Dip each into egg/milk and saute for 2-3 minutes until golden.
