1 x Fillets cut in small pieces 1 x Olive oil 1 x Lemon juice 1 ea Eggplant, 1/4" slices 1 x Flour 1 x Egg, beaten 1 x Bread crumbs 1/4 lb Butter Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into 1/4" slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87
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