Eggplant With Basil and Pine Nuts (Italy)

Total Time
30mins
Prep 15 mins
Cook 15 mins

Everyone loves this, even die-hard eggplant haters! A great veggie meal unto itself, -or- would make a lovely accompaniment to grilled or rotisserie chicken. From 'Rome, At Home' by Suzanne Dunaway.

Ingredients Nutrition

Directions

  1. Lay the eggplant strips on a large plate or flat surface and sprinkle with salt. When droplets of water appear, after about 5 to 10 minutes, blot the strips and turn them over, repeating the process.
  2. Heat the olive oil in a large skillet, dip the blotted eggplant strips in the flour mixture, and saute over medium heat until golden brown on each side, about 3 to 4 minutes per side.
  3. Sprinkle with lemon juice and add the basil leaves and pine nuts. Cook together for a few minutes more and serve with Parmigiano-Reggiano.

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