Drago's Eggplant Souffle in Tomato-Basil Sauc
| Yield: | 2 servings |
| Categories: | Italian |
| Celestino drago | ||
| 1 | c | Grated parmesan cheese |
| Los angeles restaurant | ||
| 2 | tb | Bread crumbs |
| 7 | Japanese eggplants | |
| 2 | Eggs | |
| 1 | Zucchini | |
| 1 | tb | Butter |
| 1 | Sweet red pepper | |
| DIVIDER | --tomato-basil sauce | |
| 1/4 | c | Olive oil |
| 2 | tb | Olive oil |
| 1 | md | Potato; thinly sliced |
| 1/2 | tb | Chopped onion |
| 1/2 | md | Onion; thinly sliced |
| 3 | c | Diced tomatoes |
| 3 | tb | =to 1 bunch basil |
| 4 | tb | Chopped fresh basil |
| Salt | ||
| 1 | ts | Chopped fresh oregano |
| 1 | tb | Butter |
| Salt | ||
| 1 | tb | Flour |
| 1 | Tomato; seeded and peeled |
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