Eggplant au Gratin (version III)

(1 vote)

vegetable oil spray
2 cups onion, finely chopped
1-3/4 pounds eggplant, cut into 1/2 inch cubes
1/2 cup parsley, minced
1/8 teaspoon salt optional
1/2 cup grated Parmesan cheese
1/2 cup seasoned breadcrumbs
2 teaspoons olive oil

Preheat oven to 400. Spray a heavy nonstick skillet with vegetable oil and heat over medium heat. Sauté onion 8-10 minutes or until golden. While onion is cooking, place eggplant in a steamer basket over boiling water. Cover saucepan and steam 10 minutes or until tender. Transfer eggplant to a colander and drain 5 minutes. Combine onion, eggplant, half the parsley, salt and pepper to taste in a bowl. Mix thoroughly. Transfer to a shallow buttered baking dish. Combine Parmesan, breadcrumbs, and remaining parsley in another bowl and sprinkle over eggplant. Drizzle with oil. Bake 20 minutes or until top is golden.



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