Recipe#10768

Title: Eggs St Vincent

rec.food.recipes archive

serves 6
  
 1 large eggplant
 2 large tomatoes
 1 large or 2 small zucchini
 flour
 olive oil
 salt and pepper
 1 c fresh breadcrumbs
 6 to 8 T clarified butter 
 1/2 small garlic clove, minced
 1 T minced fresh parsley
 2 T grated Parmesan
 6 eggs
 Cut the eggplant, tomatoes, and zucchini to make 6 large slices of
 each kind of vegetable. Coat them with flour and saut" in olive
 oil. Season with salt and pepper. Meanwhile, saut" breadcrumbs in
 as much clarified butter as you like (that's what it says). Mix
 the crumbs with the garlic, parsley, and cheese. Fry the eggs,
 keeping them runny on top.  In each of 6 individual fireproof
 dishes, put a slice of eggplant, a slice of tomato, then an egg.
 Top with a slice of zucchini and some of the breadcrumb mixture.
 Broil 1 min. Serve piping hot with a bottle of Bardolino.