|Course : Eggplant
Preparation / Directions:
1. Heat the olive oil in a large skillet, over a moderate flame.
2. Add eggplant and brown on both sides drain well on a cooling rack and blot with paper towels.
3. Season with salt. Place into a greased casserole cover with tomato sauce and basil. Sprinkle with parmesan cheese.
4. Bake at 325 degrees for 15-20 minutes. Serve hot.
213 Calories (kcal); 17g Total Fat; (67% calories from fat); 6g Protein; 12g Carbohydrate; 8mg Cholesterol; 827mg Sodium