What you’ll Need….
1/4 cup of olive oil
2 onions; finely chopped
2 garlic cloves; finely chopped
2 eggplants, thickly sliced in to disks
3 tablespoons of fresh parsley leaves; chopped
2 Roma tomatoes chopped
1 cup of mozzarella cheese
Salt and Pepper
Here’s How to do It…
Preheat the oven at 400F and have a baking dish ready.
Heat enough oil in a small pot or large pan with high walls to cover the whole bottom of the pan at medium heat. We are basically just getting the onions soft and translucent, not trying to brown them. Once they start looking a little transparent add the garlic and keep cooking just as the mixture starts to turn brown.
After that remove the mixture from the pan and add some more oil, just until you cover the bottom of the pan again and add the eggplant disks. As you cook the disks add them to the baking dish when they are nice and brown on both sides. Once all of that is done throw the parsley on top of the eggplant in the backing dish. Now add in the onion mixture, tomatoes, and mozzarella in layers, sprinkling each one over the eggplant a little at a time. Throw it in the oven uncovered for about 20-30 minutes until the top looks golden and eggplants are tender.