Sauteed Eggplant With Tomato And Onion Topping

1. 1

   Cut the eggplant lengthwise into 1/2-inch thick slices, sprinkle both sides with salt, and let the slices drain in a colander for 30 minutes. While draining, cook the onions in 1 tablespoon of the oil over moderate heat, stirring, until golden, then stir in garlic, tomatoes, oregano, and wine; simmer, stirring occasionally, for 10 minutes, or until liquid has almost evaporated. Stir in Parmesan, parsley, and salt and pepper to taste; transfer topping to a bowl and keep warm, covered.

2. 2

   In the cleaned skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking, and in it brown two slices of the eggplant, patted dry. Reduce the heat to moderately low, cook the eggplant, turning it, for 5 minutes more, or until tender, and transfer to a plate. Cook the remaining eggplant in the same manner. Spoon the tomato-onion mixture onto the eggplant.

* Per serving · 4 servings · Values may vary.

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