Ingredients:
1 1/2 cups finely chopped onions
3 tablespoons olive oil
1 lb eggplants, cut into 1/2 inch pieces
1/3 cup minced fresh parsley leaves, plus
2 tablespoons minced fresh parsley leaves
1/2 cup freshly grated parmesan cheese
1/4 cup dry breadcrumbs
Directions:
In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden.
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.
Meanwhile, mix 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.
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 400 F oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.
Servings: 2
Time preparation: 20 min.
Time total: 40 min.