Eggplant and tomatos with onion and cheese (version 1)
I adapted this recipe from one on Allrecipes.com, so thanks to VJUNE of Northville, Michigan.
This is great with basmati rice.
Count on 45-50 minutes of preparation plus 30 minutes in the oven. It seems to me it could be prepared ahead and put in the oven 30 minutes before serving. We think you should be generous with the cheese.
| quantity | ingredient | instruction |
| 1 | eggplant | In 1/4 to 1/2" slices (peeling it or not is up to you). Salt and let sit for 10 to 30 minutes to disgorge moisture, then dry with paper towels. Preheat oven to 180° C (350° F) |
| some | olive oil | Heat over medium heat in pan. |
| 1 | slightly beaten egg | Dip each piece of eggplant in egg and let drip, then in bread crumbs. Sauter until light gold, then put to dry on paper towels. Salt to taste. |
| bread crumbs | ||
| 2 | sliced tomatos | In greased oven dish, place alternate layers of eggplant, onion, tomatos and the two cheeses. |
| 1 | medium onion, sliced | |
| ~1 cup | grated Parmesan cheese | |
| ~1 cup | crumbled feta cheese, or ricotta, or whatever you like | |
| 4 slices | Munster cheese, torn into strips | Actually, I used grated Emmental cheese. So take your pick. Place or sprinkle over top of dish. Put it in the oven for a half-hour or so, until cheese melts and bubbles or turns golden, depending on whether your type of cheese ... bubbles or turns golden. |
| Bon appetit! | ||