Ingredients
- 2 to 3 tablespoons extra-virgin olive oil
- 1 small eggplant, sliced 1/4-inch thick
- Kosher salt
- 2 small onions, sliced into 1/4-inch thick rounds
- 1 clove garlic
- 2 small tomatoes, sliced into 1/4-inch thick rounds
- 1/4 cup shredded Parmesan
Directions
Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
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By maryrein
Chicago
on March 05, 2012
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My eggplant was bitter. Being Italian I know enough to pre-salt it and then rinse it. I was disappointed in the recipe. There are lots of people who enjoyed it, so I have to believe it was something I didn't do correctly.
By dordod
Westbury, NY
on October 13, 2011
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I made this as a side dish with baked ziti. It was a huge success with my family and guests. I doubled the recipe, so I did find it very time consuming peeling and frying all the eggplant and onion slices. I will probably make it again, but in a smaller quantity. One reviewer said she used a large electric griddle--I will definitely do that next time.
By missyspnut_9715211
sugar hill, GA
on February 10, 2011
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Melissa, WOW.....what a great combination if flavors. I make this recipe at least once a month. Thank you and keep up the great work.
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