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
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