aubergines nimoise
boston globe via joan miller

1 1/2
1/4

 lb
c

 small eggplants
kosher salt

 cut eggplant crosswise into 1/4 in
slices, sprinkle on salt; let rest
in colander
1/2
2-3
 c
c
 flour
oil
 dredge slices in flour, shake off excess
heat 1/2 in oil in fry pan to 375 & fry
4
 ea
 ripe tomatoes
 1 slice for each eggplant slice
1
 bch
 fresh basil
 1 leaf for each eggplant slice
2
 clv
 garlic
 slice
3
 T
 extra virgin olive oil
 for sprinkling
  • arrange eggplant, basil, tomatoe slices in overlapping circles in ovenproof platter
  • sprinkle with garlic slices and olive oil, and bake for 20 to 30 min until thoroughly heated