| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped onion |
| 3 |
tb |
Olive oil |
|
|
A 1-pound eggplant; cut into 1/2-inch |
|
|
; pieces |
| 1/3 |
c |
Plus 2 tablespoons minced fresh parsley |
|
|
; leaves |
| 1/2 |
c |
Freshly grated Parmesan |
| 1/4 |
c |
Dry bread crumbs |
INSTRUCTIONS
In a heavy skillet cook the onion in 2 tablespoons of the oil over
moderately low heat, stirring occasionally, until it is golden. While the
onion is cooking, in a steamer set over boiling water steam the eggplant,
covered, for 10 minutes, or until it is tender, transfer it to a colander,
and let it drain 5 minutes. In a bowl toss together the eggplant, the onion
mixture, 1/3 cup of the parsley, and the salt and pepper to taste and
spread the mixture in a greased 3-cup shallow baking dish. In a small bowl
stir together the Parmesan, the bread crumbs, and the remaining 2
tablespoons parsley, sprinkle the mixture over the eggplant mixture, and
drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the
middle of a preheated 400F. oven for 20 minutes, or until the topping is
golden and the mixture is bubbling around the edges.
Serves 2.
Gourmet October 1990
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