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1. Sprinkle the eggplant slices with salt on both sides.
2. Set aside.
3. Stir together the bread crumbs, flour, basil and Parmesan cheese in a shallow baking dish.
4. Cook the olive oil, garlic and pepper in a medium skillet over medium heat.
5. After 30 minutes, pat dry the eggplant with clean paper towels to remove the excess moisture.
6. Dip the eggplant slices into the egg mixture, letting the excess drain off.
7. Then, dip the slices into the bread crumb mixture, coating both sides.
8. In a large frying pan, fry 1/2 of the eggplant slices in olive oil until golden brown.
9. Remove the slices to a serving platter; keep warm.
10. Repeat with the remaining eggplant slices.
11. Remove them to the serving platter as well.
12. Sprinkle evenly with the chopped tomato.
13. Cover with aluminum foil; let stand for 2 minutes or until the tomato is heated through.
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