Ten Minute Eggplant Parmigiana

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 half-and-half
• parmesan cheese
• fresh basil
• 1/2 cup seasoned bread crumbs
• salt and pepper

Directions

1. 1

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

2. 2

   Sprinkle with salt if desired then rinse and drain well.

3. 3

   Heat the oil in a large saute pan.

4. 4

   Add the eggplant and cook till softened or golden brown.

5. 5

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

6. 6

   Stir and toss gently with parmesan cheese.