Sole Fish over Eggplant Recipe

Preparation

Cut the egg plants in half. Roast them in a frying pan with oil in low heat until they soften. Place them in a buttered baking pan.

Clean and dry the sole fillets. Season with fish dressing, fold them in half and place over the egg plant halves.

Melt the butter in a pan, add some flour and mix well. Mix in the milk, tomato sauce, salt and pepper. Continue mixing until it forms a smooth thick sauce.

Pour the sauce over the fish sprinkle the grated mozzarella cheese, breadcrumbs and minced parsley. Bake for 20 minutes.

Ingredients

2 long egg plants

oil

4 sole fillets

Fish seasoning

1 tbspn butter

1 tbspn flour

1 cup milk

1 tbspn tomato sauce

Salt & pepper

150 gr grated mozzarella cheese

1 tbspn breadcrumbs

1 tbspn minced parsley