French-Toasted Eggplant (Aubergine)

• 1 large eggplant, peeled and sliced 1/2 inch thick
• 1 tablespoon lemon juice
• 12 cup chopped green onion
• 12 cup chopped green peppers or 12 cup red pepper
• 12 cup grated colby cheese
• 1 teaspoon chopped fresh basil
• 1 teaspoon black pepper
• 1 egg
• 12 cup milk
• 1 tablespoon butter

1. Brush both sides of eggplant slices with lemon juice.
2. Melt butter in large frying pan or skillet.
3. Saute 3-4 minutes, turning once.
4. Keep firm.
5. Add butter as needed, and remove from heat.
6. Set aside.
7. In a mixer or food processor, mix the onions, cheese, basil, black pepper and cheese to make the topping.
8. Melt 1 tablespoon of butter in the pan.
9. Top half of the eggplant slices with about 2 tablespoons of filling, then top with another slice of eggplant (an eggplant cookie if you will)!
10. Dip each into egg/milk and saute for 2-3 minutes until golden.

eggplant, lemon juice, green onion, green peppers, colby cheese, fresh basil, black pepper, egg, milk, butter

Taken from www.food.com/recipe/french-toasted-eggplant-aubergine-34514 (may not work)