Fried Eggs Saint Vincent
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 1 large or 2 small zucchini
- flour
- olive oil
- salt and pepper
- 1 c fresh breadcrumbs
- 6 to 8 T clarified butter
- 1/2 small garlic clove, minced
- 1 T minced fresh parsley
- 2 T grated Parmesan
- 6 eggs
Instructions
serves 6. Cut the eggplant, tomatoes, and zucchini to make 6 large slices of each kind of vegetable. Coat them with flour and saute in olive oil. Season with salt and pepper. Meanwhile, saute breadcrumbs in clarified butter. Mix the crumbs with the garlic, parsley, and cheese. Fry the eggs, sunny side up. In each of 6 individual fireproof dishes, put a slice of eggplant, a slice of tomato, then an egg. Top with a slice of zucchini and some of the breadcrumb mixture. Broil 1 min. Serve piping hot with a bottle of Bardolino.