Ingredients:
1½ - 2 lb eggplant
Vegetable Oil
½ tsp salt
½ tsp pepper
Lemon juice
Parsley
Procedure:
1. Preheat oven to 400º.
2. Pare eggplant and cut into ½ inch slices, crosswise.
3. Spread a mixture of the oil, salt, pepper, and lemon juice on both sides of the eggplant slices. Place on a greased baking dish.
4. Bake for 12 minutes, turning after 6 minutes.
5. When done, garnish with parsley.
Recipe Type: Authentic
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf
1½ - 2 lb eggplant
Vegetable Oil
½ tsp salt
½ tsp pepper
Lemon juice
Parsley
Procedure:
1. Preheat oven to 400º.
2. Pare eggplant and cut into ½ inch slices, crosswise.
3. Spread a mixture of the oil, salt, pepper, and lemon juice on both sides of the eggplant slices. Place on a greased baking dish.
4. Bake for 12 minutes, turning after 6 minutes.
5. When done, garnish with parsley.
Recipe Type: Authentic
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf