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Eggplant Gratin

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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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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