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I'll have to try this! I love basil. I have made a "healthy" eggplant parmesan before by dipping sliced eggplant in eggwhites and then in Progresso italian bread crumbs and baking them in the oven for about 30 minutes at 350.
*Note: eggplant tends to be a little slimy, a way to eliminate this is by sprinkling slices with salt on both sides and letting sit for about 20 minutes then rinse salt off. I found it fascination how much liquid came out of them when I did this. Nearly flooded my counter top...oops!
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Frivolity, at the edge of a Moral Swamp, hears Hymn-Singing in the Distance and dons the Galoshes of Remorse. ~Edward Gorey
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