1 x Fillets cut in small pieces

1 x Olive oil

1 x Lemon juice

1 ea Eggplant, 1/4" slices

1 x Flour

1 x Egg, beaten

1 x Bread crumbs

1/4 lb Butter

Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into 1/4" slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87