- 3 lg. eggplants
Slice, salt, and place in a colander lined with a dish towel for 30 minutes.
- 3 eggs Salt and pepper
Parsley- Whisk together. Lightly dust slices with flour then cover with egg wash, fry in oil.
Brown garlic cloves in olive oil. Add 1 cup wine vinegar, bay leaf, fresh rosemary and simmer one minute. Add pepper. In a deep flat sided glass bowl, layer eggplant slices and sauce. Cover with aluminum foil and press down. Invert a few times to make sure all is incorporated. Set aside several hours to marinate, unrefrigerated. Invert and unmold.
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