This is one of the most labor intensive with so little reward dish I think I've ever done. Take an eggplant and peel. Then slice lengthwise into quarter-inch-wide platters, and lay out on a cooling rack. Dose with salt and wait fifteen minutes for the salt to draw out the moisture. Then flip and repeat. Wash the platters thoroughly and pat dry. Then slice again into quarter-inch strips and pan sauté with a de-seeded and chopped tomato, basil, heavy cream and parmesan cheese. It'll thicken a little bit, then serve and top with bread crumbs.
Tada! All that for barely enough for one person. Not a good return in my opinion. But next I think we are doing a chicken-artichoke pasta. That should be good for sure!
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