Recipe by MsKittyKat
A quick, easy sidedish.
Top Review by Crabzilla
Hey Deborah, You know what? I really enjoyed this recipe. I made it in the afternoon (and kept it at room temp until ready to pop in the oven) to serve with pork chops that I had marinated in some soy sauce, garlic, mustard, and honey. I served it over some jazzed up couscous. I love eggplant but I hate having to "sweat" it, etc. This just fit the bill. I tasted the mix before I put the Parmesan crumb topping on and decided to add about 1/4 cup of canned Rotel tomatoes (drained, and needed to use up) and a little garlic powder and ground cayenne pepper (we're hot and spicy freaks). Simply lovely, a good basic recipe that leaves ya room to play around with according to your tastes. Thanks very much for sharing, very much enjoyed! The Crabz!
- 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 See How It's Made
- In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden.
- 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.
- 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.
- 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.