Eggplant (Aubergine) Gratin |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A quick, easy sidedish. Ingredients:
1 1/2 cups finely chopped onions |
3 tablespoons olive oil |
1 lb eggplant, cut into 1/2 inch pieces |
1/3 cup minced fresh parsley leaves, plus |
2 tablespoons minced fresh parsley leaves |
1/2 cup freshly grated parmesan cheese |
1/4 cup dry breadcrumbs |
Directions:
1. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden.
2. 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.
3. Meanwhile, mix 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.
4. 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.
5. 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.
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