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Fried Eggs Saint Vincent
serves 6

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

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.

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