Instructions: 1) Season fillets with salt and pepper, and set aside. Brush eggplant slices (both sides) with olive oil; put in baking pan and bake in preheated 350 degree oven for 4 minutes.

2. Turn slices over and top with fish fillets. Brush fillets with olive oil and bake about 15 minutes. Meanwhile, saute onions in 1 tablespoon olive oil until translucent.

3. Add the tomatoes, garlic, basil, salt and pepper to taste and simmer.

Reduce mixture to sauce consistency. Place eggplant-fish on plate, eggplant side down. Top with sauce.

4. Garnish with parsley sprigs and lemon slices.

Serves 4. Meyersville, NJ

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.