posted by Emma 08-16-100 10:05 PM
Eggplant Gratin
1 1/2 cups chopped onion
3 tablespoons olive oil
a 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
Preheat oven to 400 degrees F.
In a heavy skillet cook onion in 2 tablespoons oil until golden.
In steamer set over boiling water steam eggplant, covered, for 10 minutes, or until it is tender, transfer it to colander, and let drain 5 minutes.
In bowl toss eggplant, onion mixture, 1/3 cup of parsley and salt and pepper to taste. Spread into greased 3-cup shallow baking dish.
In small bowl, stir together Parmesan, bread crumbs and remaining 2 tablespoons parsley. Sprinkle over eggplant mixture, and drizzle with remaining 1 tablespoon oil.
Bake in preheated 400°F. oven for 20 minutes, or until topping is golden and bubbling around edge.