Eggplant & cheese are two of my favorite things in the entire world. No joke. So when I saw this recipe in my One Pot cookbook, I obviously had to make it. Let me tell you: it did not disappoint.
Here's what you'll need (serves two):
Olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 eggplants, thickly sliced
3 tablespoons fresh flat-leaf parsley, chopped
14 oz can of chopped tomatoes
1 1/2 cups coarsely grated mozzarella
6 tablespoons freshly grated Parmesan
salt & pepper
Here's what you'll do:
1. Preheat oven to 400 degrees F. Heat oil in flameproof casserole (or in a large pan) over medium head. Add onions and cook for 5 minutes, or until softened. Add garlic and cook for a few seconds. Using a slotted spoon, transfer onion mixture to a plate.
2. Cook the eggplant slices in batches in the same casserole or pan until they are slightly browned. Transfer to another plate.
3. Arrange a layer of eggplant slices in the bottom of a casserole dish or another oven-proof dish. Sprinkle with parsley. Then season to taste with salt & pepper. Add a layer of the onion mixture, tomatoes, and mozzarella.
4. Continue layering in this way, finishing with a layer of eggplants slices. Sprinkle with the Parmesan. Bake in the preheated oven for 20-30 minutes or until the top is golden and the eggplant is tender. Serve hot.
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