Eggplant With Cheese And Tomatoes
|Eggplant||1⁄2 Pound, peeled and cut into 1-inch slices (1 Small Piece)|
|Black pepper||3⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Yellow onion||1 Large, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and minced|
|Tomatoes/One can, 8 ounces stewed tomatoes||2 Medium, peeled and chopped|
|Dried thyme||1 Pinch|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||1⁄2 Cup (8 tbs) (1 Slice Bread)|
|Swiss cheese||4 Ounce (Sharp Cheddar Or Monterey Jack, 1 Cup)|
1. Preheat the broiler. Place the eggplant slices on a greased 8"x 8"x 2" baking pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper, and brush with 1 tablespoon of the oil. Broil for 5 minutes on each side and remove from the broiler.
2. While the eggplant is broiling, heat the remaining 2 tablespoons of oil in a heavy 9-inch skillet over moderate heat. Add the onion, and cook, uncovered, until soft—about 5 minutes. Add the garlic, and cook for 1 minute longer, then add the tomatoes and cook, stirring, until the mixture thickens slightly—about 8 minutes. Stir in the thyme, parsley, and bread crumbs, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Reduce the oven heat to 350°F. Spoon the tomato mixture over the eggplant, top with the cheese, and bake, uncovered, until the cheese has melted—about 15 minutes.