Shirley's Baked Eggplant (aubergine)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 large peeled eggplant, cut into 8 slices
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 3 tablespoons butter
• salt, to taste
• pepper, to taste
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/8 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• 1/2 cup soft breadcrumbs
• 1 cup shredded mozzarella cheese

Recipe

• 1 trim eggplant slices so they are all the same size. save trimmings and set aside. place slices in oiled shallow baking dish. sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. broil eggplant for 5 minutes or until fork tender.
• 2 heat the oil and butter in a skillet. add onion and garlic. cook until onion is tender. add tomatoes and chopped eggplant trimmings; cook until mixture is thick. stir in thyme, parsley and bread crumbs. add salt and pepper to taste.
• 3 spoon onion mixture on top of the broiled eggplant and cover with cheese. bake at 350 degrees until cheese is melted.