---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Marinated Eggplant
  Categories: Vegetables, Masterchefs, Frisco, Gir
       Yield: 6 servings
  
       1 md Eggplant                        2 1/2 c  Oil, olive
       4 lg Eggs                              1/2 c  Vinegar, red wine
       2 ts Parsley                                  Flour
       6 ea Bay leaves                               Salt
       1 ts Rosemary, (opt)                          Pepper
       3 md Garlic, cloves, crushed        
  
        Cut the eggplant into slices of about 3/4-inch thick.  Arrange
   them on a dishtowel, side by side, and sprinkle them with salt.  Let
   them “rest” for about 10 minutes (the salt helps to leach out the
   water and prepare the surface of the eggplant to accept the coatings
   and marinade) and then wipe them dry.  Set them aside for later.
   
        In a bowl, beat the eggs with the parsley, a pinch of salt, and
   pepper.
   
        Heat 2 cups of oil in a deep skillet.
   
        Flour the eggplant slices lightly, then dip them in the egg
   “wash.” Saute the individual slices in hot oil until golden brown
   (about 1 minute each side) then place them on an absorbent towel to
   cool.
   
        Meanwhile, pour the remaining oil into a heavy saucepan with the
   crushed garlic.  Saute the garlic until it’s golden.
   
        Remove the heavy saucepan from the heat and add vinegar.
   
        Return to heat and add bay leaves, rosemary, and pepper to taste,
   then simmer for 1 minute.  Set aside.
   
        In a bowl with a lid, assemble one layer of eggplant then
   sprinkle liberally with marinade.  Add another layer of eggplant and
   sprinkle with marinade.  Continue the process until all of the
   eggplant is used then pour the remaining marinade over the whole dish.
   
        Cover, then turn upside down to mix in the marinade.  Let this
   stand for 2 hours at room temperature.  (It will hold for 2 days at
   room temperature or up to 2 weeks in the refrigerator.)
   
        Unmold onto a serving plate and serve at room temperature.
   
        Source: Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
  
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