*  Exported from  MasterCook  *
 
                         EGGPLANT AND RICE SCALLOP
 
 Recipe By     : Jewish Cookery by Leah H. Leonard
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Israeli Cooking
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         fried eggplant slices -- to make 2 layers
    1 1/2  cups          cooked rice
    1      cup           finely cut leftover meat
    1                    egg
    1      cup           water
                         salt to taste
 
 In a casserole or deep baking dish place a layer of fried eggplant slices.  Spr
 ead cooked rice over evenly, then meat, and top with remaining fried eggplant s
 lices.  Beat the egg, add a little water and pour over the top.  Add remaining 
 water around the sides. Salt to taste.  Bake 30 minutes at 350°F. Serve hot.
 
 Jewish Cookery by Leah H. Leonard
 Crown Publishers, 1986.
 
 Formatted by Andi <frog@digiscape.com>, 3/12/98
 
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