*  Exported from  MasterCook  *
               Drago’s Eggplant Souffle in Tomato-Basil Sauc
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Celestino Drago
    1      cup           Grated Parmesan cheese
                         los Angeles restaurant
    2      tablespoon    Bread crumbs
    7                    Japanese eggplants
    2                    Eggs
    1                    Zucchini
    1      tablespoon    Butter
    1                    Sweet red pepper
                         --Tomato-Basil Sauce
      1/4  cup           Olive oil
    2      tablespoon    Olive oil
    1      md            Potato -- thinly sliced
      1/2  tablespoon    Chopped onion
      1/2  md            Onion -- thinly sliced
    3      cup           Diced tomatoes
    3      tablespoon    =TO=
    1      Bunch         basil
    4      tablespoon    Chopped fresh basil
    1      teaspoon      Chopped fresh oregano
    1      tablespoon    Butter
    1      tablespoon    Flour
    1                    Tomato -- seeded and peeled
Tomato-Basil Sauce)  Peel eggplants, cut into cubes and set aside. Cut whole
zucchini into quarters. Remove centers and discard. Cut remaining zucchini into
cubes and set aside. Repeat process with pepper and set aside.
   Heat oil in saute pan, add eggplant cubes, potato, onion, basil and oregano and
 season to taste with salt. Saute until golden. Add tomato and cook approximately
 10 minutes.
   Pour eggplant mixture into food processor and blend until smooth. Add Parmesan
 cheese, bread crumbs and eggs into processor and blend 5 seconds.
   Lace 8 (6-ounce) timbals with butter. Cover bottom of cup with chopped zucchini
 and pepper and fill rest of cup with processed eggplant mixture.
 Cook in bain marie at 350 degrees 40 minutes.
  Remove timbals from oven and let standin warm place 15 minutes.
   When ready to serve, spoon small amount Tomato-Basil Sauce on individual
 serving plates, then flip souffle cups onto top of each plate. Serve warm.
 Makes 8 servings.
  Drago serves these individual souffles as appetizers at his restaurant.
 It’s a wonderful use of eggplant, one of the most commonly used vegetables in
Sicily. It’s essential that you use good Parmesan- the cheese is what rounds out
the flavor.
  For Tomato-Basil Sauce:
   Place olive oil and onion in saucepan and saute until golden. Add tomatoes,
 basil and season to taste with salt. Cook 10 minutes on low heat.
   Melt butter in separate pan, add flour and mix well. Add butter- flour mixture
 to tomato sauce and cook few more minutes. Remove basil leaves from sauce and
 blend sauce in blender until smooth and creamy. Makes 2 cups.
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