Free Online Recipes
 |  

Sign Up login
 
 

Papeton D'Augergines (Eggplant, Parmesan & Eggs) Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Papeton D'Augergines (Eggplant, Parmesan & Eggs)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
7 Tablespoons olive oil
3-3 1/2 lb. eggplant, diced
2 thyme sprigs
salt
freshly ground pepper
1 garlic clove, peeled and crushed
3/4 cup grated Parmesan cheese
4 eggs, beaten
 

Instructions
Heat the oil in a heavy pan, add the aubergines (eggplant) and fry over moderate heat for 20 minutes. Work the aubergines and thyme leaves through the medium blade of a vegetable mill or puree in an electric blender. Season with salt and pepper to taste. Add the garlic, parmesan and eggs and beat well to mix. Pour the mixture into an oiled baking dish, then bake in a preheated moderately hot oven (400F) for 20 to 30 minutes. The top of the papeton should be golden brown. Serve hot, straight from the baking dish.


Originally Submitted
1/1/2008





0 Out of 5 from 0 reviews

You can add this Papeton D'Augergines (Eggplant, Parmesan & Eggs) recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.