1. Lay the eggplant strips on a large plate or flat surface and sprinkle with salt. When droplets of water appear, after about 5 to 10 minutes, blot the strips and turn them over, repeating the process. 2. Heat the olive oil in a large skillet, dip the blotted eggplant strips in the flour mixture, and saute over medium heat until golden brown on each side, about 3 to 4 minutes per side. 3. Sprinkle with lemon juice and add the basil leaves and pine nuts. Cook together for a few minutes more and serve with Parmigiano-Reggiano. ---------------------------------------------------------------------------
Nutrition
Ingredients
