Crispy Eggplant Salad

From Arlington shareholder Anna Santos De Dios: "I thought your shareholders might enjoy this easy and delicious recipe I dicovered in Donna Hay’s cookbook ‘New Food Fast.’ It’s a great way to use the eggplant and basil we’ve been getting lately!”

1 heart of romaine (a baby head of romaine lettuce)
1 small eggplant 6
fresh basil leaves
Feta cheese marinated in oil
Cracked black pepper

Cut romaine in half lengthwise and lay on plate cut side up. Sprinkle with freshly cracked black pepper. Pour some oil from the feta into a saute pan and heat. Slice basil leaves into thin shreds and sprinkle over eggplant. Slice eggplant thinly and fry several minutes in flavored oil, turning occasionally until crisp and brown. Divide eggplant and place over lettuce. Top with feta crumbles and drizzle with oil from the feta jar to taste. Serves 2; can be multiplied as desired.