In a cast iron, heat 3 tbsp of oil and garlic. Once hot, add bread crumbs, stir and toast for an additional minute. Set aside breadcrumbs in a bowl for toppings later. Cut eggplant into 1/2inch thick slices and sprinkle with salt and pepper. Heat the rest of the oil in the cast iron and once the oil is hot, add eggplant. Sautee for around 2 minutes on each side. Turn off heat then add bread crumbs on top with fresh basil, salt and a squeeze of lemon. Top with extra olive oil for a fine finish and enjoy!
