Eggplant, Onion And Cheese Bake

1. 1

   Slice the eggplant and layer in a colander, sprinkling each layer with salt. Set aside for 30-60 minutes.

2. 2

   Rinse the eggplant slices under cold running water, then pat dry. This is very important as you don't want them to splatter when they hit the oil.

3. 3

   Heat 3-4 Tablespoons oil in a frying pan and fry the eggplant slices, a few at a time, for 1-2 minutes each side. Drain on paper towels. You may need to add more oil to the pan for each batch that you fry.

4. 4

   Preheat the oven to 180C/350u00b0F.

5. 5

   When you are done frying all the eggplant, add some more oil to the pan and fry the onions until soft, about 5 minutes.

6. 6

   Arrange the eggplant slices and onions in layers in a greased oven-proof dish, seasoning each layer with salt and pepper.

7. 7

   Sprinkle with the cheese, parsley and the breadcrumbs, if using.

8. 8

   Cover with foil and bake for 20 minutes. Remove the foil and continue to bake an additional 20 minutes.

9. 9

   Let sit 5-10 minutes prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.