Eggplant (Aubergine) Gratin

1. 1

   In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

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