Categories: Vegetables, Salads 
      Yield: 6 servings 
  
      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.