4 large eggplants
Peel and slice eggplants.
1 large onion, finely sliced
2 cups peanut oil (for frying)
1/2 cup olive oil
1 clove garlic, crushed
1/4 cup grated parmesan
1/4 cup breadcrumbs
salt and pepper to taste
1/4 teaspoon oregano
1 pinch thyme
Place sliced in a colander in layers sprinkling each layer with salt. Put a weight on top and let stand 1 hour to remove bitterness.
Wash and dry eggplants very well.
Heat oils in a frying pan and cook eggplant in batches. Drain in a colander and then in paper towels.
Cook onions in the same oil until soft. Stir in garlic and cook 1 minute.
Chop or process eggplants, onions, garlic, thyme and oregano.
Season with salt and pepper. Transfer to a bowl.
Beat eggs to combine with half the cheese.
Stir egg mixture into eggplant.
Place eggplant in a Pyrex dish.
Bake in a preheated 350 degree F oven for 15 minutes.
Sprinkle rest of Parmesan mixed with the breadcrumbs.
Turn down heat to 300 degrees F and continue baking until a knife in the center comes out clean. (about 45 minutes)
Let cool 5 minutes and serve.
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