I'm in an eggplant mood. So I'm sending in a few.
Eggplant With Sweet Onions and Tomatoes
Ingredients:
1 medium eggplant, sliced in 1/4-inch thick rounds
olive oil
1 can (14.5 ounces) diced tomatoes, with juice
1/2 medium sweet onion, cut in thin slices
1 clove garlic, minced
pinch dried leaf basil
salt and pepper, to taste
3 slices Mozzarella cheese or about 1 cup shredded
Preparation:
Layer eggplant slices in a colander, salting each layer generously. Let
stand for 30 minutes. Rinse and pat dry.
Heat a thin layer of oil in a large skillet over medium heat; add
eggplant to the hot oil and cook, turning once, for about 5 minutes, or
until lightly browned. Repeat until all eggplant slices are cooked,
using as little oil as needed to brown the slices. Transfer to a plate.
Add more oil to the skillet if needed; add onions and garlic. Cook
until tender. Combine tomatoes with onion mixture, basil, and salt and
pepper, to taste. Layer eggplant slices with the onion and tomato
mixture in a shallow casserole.
Bake for 20 minutes at 350°. Top with sliced or shredded Mozzarella
cheese and cook for 8 minutes longer, or until cheese is melted.
Serves 4.
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