Ten Minute Eggplant Parmigiana

Fresh eggplant cut into strips, sauted with diced tomato, basil and cheese. This is a quick supper and tasty too.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 3  tablespoons olive oil (more if it gets absorbed by the eggplant)
• 1  eggplant
• 1 (14 ounce) can diced tomatoes
• 1⁄2 cup heavy cream or 1⁄2 cup half-and-half
•  parmesan cheese
•  fresh basil
• 1⁄2 cup  seasoned bread crumbs
•  salt and pepper

Directions

1. Peel the eggplant. Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch).
2. Sprinkle with salt if desired then rinse and drain well.
3. Heat the oil in a large saute pan.
4. Add the eggplant and cook till softened or golden brown.
5. Add salt and pepper, bread crumbs, basil and cream.
6. Stir and toss gently with parmesan cheese.