Copyright Thomas Saaristo  All Rights Reserved
Gratin of eggplant
1 1/2 cups finely chopped onion
3 tablespoons canola oil, divided
1 pound eggplant, cut into 1/2 inch dice
1/3 cup plus 2 tablespoons minced fresh parsley leaves
3/4 cup freshly grated Parmesan
1/4 cup dry Italian style breadcrumbs

Heat oven to 400 degrees Fahrenheit

In a heavy skillet, cook the onion in 2 tablespoons of the oil over moderately low heat,
stirring occasionally, until golden brown

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

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 breadcrumbs, 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 the oven for 25 minutes, or until the topping is golden
and the mixture is bubbling around the edges