Ingredients
- 6 tablespoons virgin olive oil
- 1 medium red onion, chopped into 1/4-inch dice
- 2 cloves garlic, thinly sliced
- 4 medium Italian eggplant, long and thin, halved lengthwise and cut into 1/4-inch half moons
- Freshly ground black pepper
- 2 bunches Italian parsley leaves, finely chopped to yield 1/2 cup
- 8 slices peasant bread
- Caciocavallo
Directions
Preheat the grill or broiler.
In a 10 to 12-inch saute pan, heat the oil until smoking. Add the onions, and cook until lightly browned or softened, about 6 to 8 minutes. Add the garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring regularly, until they turn golden brown and soft, resembling mushrooms, about 10 minutes. Remove the mixture from heat and season with salt and pepper. Allow the mixture to cool. Add the parsley and mix well to combine.
Grill or toast the bread until golden brown. Place each slice on a serving plate or in a shallow bowl. Divide the eggplant mixture over the bread and serve with shards of cheese and black pepper sprinkled over the top.
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By bn61079_1902440
Milford, MA
on January 15, 2009
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I love eggplant and had never cooked it this way before, but it really does cook like mushrooms- they got dark, gave up some moisture, almost wilted in the pan like sautteed mushrooms do. The red onion gave it a subtle sweetness I enjoyed. I made the mistake of adding extra oil, which made it a bit greasy for me, but the crusty bread sopped it up nicely. A very tasty dish, and a simple way to cook eggplant.
By lsatqueen_4442131
Clermont, FL
on July 02, 2006
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This was incredible and so simple to make.
I was initially intimidated to try the recipes from this show because everything is so unlike what I am used to making.
Boy was I wrong to worry! I love you!
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