Eggplant Parmesan Style

This recipe serves:  4 6 8

2 medium globe eggplants
4 teaspoons olive oil
1 small onion, thinly sliced
1 1/3 cups peeled, diced and seeded tomatoes
1 1/2 cloves garlic, minced
salt to taste
freshly ground black pepper
1/3 cup bread crumbs
1/3 cup pecorino cheese
1. Peel the eggplants and slice about 1/2" thick. Sprinkle with salt and drain in a colander for 30 minutes. Rinse and pat dry.

2. Heat the olive oil in a large sauté pan, preferably non-stick, and quickly sauté the eggplant, turning once, and drain on absorbent towels.

3. Add the sliced onion to the sauté pan and cook for about 5 minutes.

4. Add the tomatoes and cook for about 10 minutes until they achieve a sauce-like consistency.

5. Season with salt and pepper.

6. Layer some tomato sauce in a baking dish, then eggplant, then sauce and so on. Top with more sauce, grated cheese and bread crumbs.

7. Bake in a 400°F oven for about 20 minutes or until golden. Let rest for 15 minutes before serving.

Serving Size: 1/2 eggplant

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