Eggplant Gratin
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Onion (finely chopped)3 tbsps
Olive Oil1 cup
Freshly Grated Parmesan1 cup
Bread Crumb (dry)Directions:
1
In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden
2
While the onion is cooking, 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
In a bowl toss together 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
In a small bowl 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
6
Oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges
7
In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden
8
While the onion is cooking, 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
9
In a bowl toss together 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
10
In a small bowl 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
11
Bake the gratin in the middle of a preheated 400°F
12
Oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges