Instructions: Slice the eggplant thin and sprinkle with a bit of salt. Do not peel. Drain the slices in a colander for 1/2 hour. Rinse with cold water and pat dry with paper towels. Pan-fry the slices slowly in a bit of olive oil until they are brown.

Arrange them on a baking dish and sprinkle bread crumbs that have been mixed with olive oil and fresh crushed garlic on top. Place under a broiler until the crumbs are browned and all is hot.

Serve immediately.

Comments: This is a simple dish - very common food, but delicious. My friend Mrs. Nasi in Bologna, Italy served this for lunch one afternoon. I need only describe the dish for you as you will certainly have no trouble making it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.