This is a bizzarro cross between Eggplant Parmesan and Moussaka: in a greased oven-proof dish, layer slices of eggplant, cheese, and tomato-onion sauce. Ideally, let the salt draw out the H20 and the bitter-tasting alkaloids from the eggplant slices over the course of a few hours; to speed up baking, first sear the eggplant on each side, if you like. The sauce is just sauteed onions with tomatoes added later. Top off with more cheese and breadcrumbs. Bake for 30min to an hour on medium heat. Very simple. But good.
- 3 eggplants, sliced length-wise
- 3 onions, diced
- 2 cans tomatoes
- cheese, grated
- breadcrumbs
- butter or oil
- salt
- 3 eggplants, sliced length-wise
- 3 onions, diced
- 2 cans tomatoes
- cheese, grated
- breadcrumbs
- butter or oil
- salt
