Sauteed Eggplant with Tomato and Onion Topping

1. 1

   Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes.

2. 2

   While eggplant is draining, cook the onion in 1 tablespoon olive oil over moderate heat, stirring until golden.

3. 3

   Stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated.

4. 4

   Stir in the Parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm.

5. 5

   Brush salt from surfaces of eggplant, rinse quickly and pat dry.

6. 6

   In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender.

7. 7

   Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.