1. Peel the eggplant. Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch). 2. Sprinkle with salt if desired then rinse and drain well. 3. Heat the oil in a large saute pan. 4. Add the eggplant and cook till softened or golden brown. 5. Add salt and pepper, bread crumbs, basil and cream. 6. Stir and toss gently with parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
