6 eggplant
1/2 cup brown sugar
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
1 teaspoon dried bread crumbs
1 tablespoon olive oil
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
Peel eggplant crosswise, and cut into large wedges. Place on a piece of waxed paper, and brush with brown sugar. Cover, and refrigerate approximately 2 hours.
Heat oil in a large skillet over medium heat. Fry eggplant 1 1 to 2 minutes, until golden. Drain, and place in a large bowl. Stir together lemon juice, garlic, bread crumbs, olive oil, black pepper, basil, oregano, and rosemary. Divide mixture between two muffin cups, and top with eggplant and scallions.
Fry eggplant 24 to 36 minutes, until tender and crisp. Drain, and slice into thin wedges. Serve eggplant with lemon and garlic sauce.
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