2    Medium eggplants
Salt
Oil
3/4 c  Chopped fresh basil
4    Cloves garlic
- finely chopped
Wine vinegar

Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle with
salt to taste and let stand 1 hour. Rinse and pat dry.
Heat several tablespoons oil in heavy skillet. Saute 1 slice eggplant
until golden on both sides. Place cooked slice on plate and sprinkle with
basil, garlic and salt and vinegar. Repeat with remaining slices, building
up several layers of cooked eggplant on plate. Let stand 1/2 hour at room
temperature, then chill. Serve as salad or side dish. Makes 6 servings.
Each Serving Contains About: 20 calories; 2 mg sodium; 0 cholesterol; 1
gram fat; 3 grams carbohydrates; 1 gram protein; 0.38 gram fiber.