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| Eggplant Gratin |
Ingredients
1 1/2 cups finely chopped white onion
3 tablespoons olive oil
1 1-pound eggplant, cut into 1/2-inch pieces
1/3 cup plus 2 tablespoons minced fresh parsley leaves
1/2 cup freshly grated Parmesan
1/4 cup dry bread crumbs
Method
In a heavy skillet, cook the onion in 2 tablespoons of the oil over moderately low
heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer
set over boiling water steam the eggplant, covered, for 10 minutes, or until it is
tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together
the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to
taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl
stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons
parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the
remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F.
oven for 20 minutes, or until the topping is golden and the mixture is bubbling around
the edges.
1 1/2 cups finely chopped white onion
3 tablespoons olive oil
1 1-pound eggplant, cut into 1/2-inch pieces
1/3 cup plus 2 tablespoons minced fresh parsley leaves
1/2 cup freshly grated Parmesan
1/4 cup dry bread crumbs
Method
In a heavy skillet, cook the onion in 2 tablespoons of the oil over moderately low
heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer
set over boiling water steam the eggplant, covered, for 10 minutes, or until it is
tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together
the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to
taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl
stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons
parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the
remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F.
oven for 20 minutes, or until the topping is golden and the mixture is bubbling around
the edges.