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\renewcommand{\inghead}{\textbf{Ingredients (for 4--6 persons)}:\ }
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\begin{document}
\recipe{ The taxi driver's eggplants} \ingred{3 medium-large eggplants (about 2
pounds (900 g)), coarse salt, 1 large or 2 small cloves of garlic, peeled,
1$\frac{1}{2}$ packed cups flat-leaf parsley sprigs, 1 cup coarse dry bread
crumbs (50 g), freshly ground black pepper, about 1 cup flour (120 g), 2 eggs,
olive oil, for frying}

\begin{enumerate}[{\color{blue} 1.}]
\addtolength{\itemindent}{2em}
 \item Slice the eggplant slightly less than half
an inch (1 cm) thick. Layer the slices in a colander, salting each layer. Put a
plate on top, add a weight, and leave the eggplant for at least 1 hour. When
ready to prepare the eggplant, dry the pieces on paper towels.
%
 \item In a food processor or by hand, chop the garlic
very fine; add the parsley and chop it very fine with the garlic. Put into a
large, flat dish with the bread crumbs and mix well, adding salt and pepper to
taste.
%
\item Put the flour in a shallow soup bowl and beat the eggs with a pinch of
salt in another. One by one, dredge the eggplant slices on both sides in the
flour, shake off the excess, and then dip in the beaten eggs. Now coat the
slices with the seasoned bread crumbs, pressing gently to help the crumbs
adhere.
%
\item Heat about 1 inch  of olive oil in a large skillet, preferably nonstick,
until it is very hot. Fry the eggplant slices on one side and then gently turn
them to fry the other side. Test with a fork for tenderness. Drain on paper
towels and keep warm in a turned-off oven until all the eggplant slices are
ready. Serve hot.
\end{enumerate}
\end{document}
