Description
A quick, easy sidedish.
Ingredients
- Onions
- Olive Oil
- Eggplant
- Fresh Parsley Leaves
- Parmesan Cheese
- Dry Breadcrumbs
Instructions
- 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 400f oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges