These crispy eggplant slices are pan-fried and topped with garden-fresh tomato.

1 med. (1 lb.) sliced 1/4 inch eggplant
1 tsp. salt
1/2 c. all-purpose 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 med.) chopped ripe tomatoes

Place eggplant on 15 x 10 x 1 inch 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 heat 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; sprinkle with tomato. Cover with aluminum foil; let stand 2 minutes or until tomato is heated through. 4 servings. 30 minutes.