Garlic Parmesan Eggplant Slices

1 medium (1 pound) eggplant, sliced 1/4 inch
1 tsp. salt
1/2 cup seasoned bread crumbs
1/2 cup all-purpose flour
1/4 cup freshly grated Parmesan cheese
1 tbsp dried basil
1/3 cup olive or vegetable oil
1/2 tsp pepper
1 tsp finely chopped fresh garlic
2 eggs, slightly beaten
1 medium ripe tomato, chopped (1 cup)

Place eggplant slices on 15x10x1 jelly roll pan: sprinkle with salt.

In 9-inch pie pan combine bread crumbs, flour, Parmesan cheese and basil.

In 10-inch skillet heat oil; add pepper and garlic. Cook over medium heat 1 to 2 minutes or until garlic is tender.

Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Place eggplant slices in oil. Cook over medium high heat, turning once, 4 to 6 minutes or until golden brown. Remove to serving platter; keep warm. Repeat with remaining eggplant slices, until all are cooked.

Sprinkle eggplant slices with the chopped tomato. Cover with aluminum foil and let stand 2 minutes or until tomato is heated through.

Servings: 4
Source: From The Market Fast and Fresh; Land O Lakes Recipe Booklet