1 med. sliced 1/4" eggplant
1 tsp. salt
1/2 c. all purpose flour
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese
1 tbsp. basil leaves
1/3 c. olive or vegetable oil
1/2 tsp. pepper
1 tsp. minced garlic
2 eggs, slightly beaten
1 c. chopped ripe tomato

Place eggplant slices on a pan; sprinkle with salt. In another pan stir together flour, bread crumbs, Parmesan cheese and basil.

In 10" 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 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 foil; let stand 2 minutes or until tomato is heated through.