Saute the eggplant in 2 T of the butter in a large saucepan. Reserve. Add remaining butter to pan; saute the tomatoes lightly, so as not to break them. Top each slice of eggplant with a slice of tomato. Set in a baking dish
Put the bread crumbs into the saucepan and heat to absorb any remaining juices or butter. Sprinkle over each stack of vegetables and grill under the broiler. Garnish with hard-boiled egg, and parsley, if desired.
Originally Submitted
5/26/2011
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