Ten Minute Eggplant Parmigiana

1. 1

   Peel the eggplant.

2. 2

   Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch).

3. 3

   Sprinkle with salt if desired then rinse and drain well.

4. 4

   Heat the oil in a large saute pan.

5. 5

   Add the eggplant and cook till softened or golden brown.

6. 6

   Add salt and pepper, bread crumbs, basil and cream.

7. 7

   Stir and toss gently with parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.