Garlic Parmesan Eggplant Slices - cooking recipe

Ingredients

1 medium (1 lb.) sliced 1/4-in. eggplant
1 tsp. salt
1/2 c. flour
1/2 c. seasoned bread crumbs
1/4 c. freshly grated Parmesan cheese
1 Tbsp. basil leaves
1/3 c. olive or vegetable oil
1/2 tsp. pepper
1 tsp. minced fresh garlic
2 eggs, slightly beaten
1 c. (1 medium) chopped ice tomato

Preparation

Place eggplant slices on 10 x 15 x 1 jelly roll pan; sprinkle with salt.
In 9-inch pie pan, stir together flour, bread crumbs, Parmesan cheese and basil.
In 10-inch skillet cook olive oil, pepper and garlic over medium that until sizzling.
Meanwhile, dip eggplant slices into eggs; coat with flour mixture.
Fry 1/2 of eggplant slices in olive oil until golden brown, 2 to 3 minutes on each side.
Remove to serving platter; keep warm.
Repeat with remaining eggplant slices.
Remove to serving platter and sprinkle with tomato.
Cover with aluminum foil; let stand 2 minutes or until tomato is heated through.
Serves 4.