Marinate cut pieces of fish for five minutes in lemon juice, salt and
pepper. Brush them with oil and broil to golden brown. Cut eggplant
into 1/4" slices. Dip the slices in flour, egg and bread crumbs. Bake
in a pan with butter then remove, place fish on top of eggplant and
put on a platter. Garnish with boiled egg and stuffed tomatoes. Also
for: Any tasty fish.