The Fusia/FuscÓ Family  

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Eggplant Calabrese

1 large eggplant (about 1 1/2 lbs.)
2 teaspoons salt
4 tablespoons olive oil
4 medium tomatoes
1/3 cup onion, finely chopped
1 clove garlic
8 ounces mozzarella cheese, shredded
2 tablespoons Parmigiano cheese, freshly grated
Freshly ground pepper

Slice the eggplant, sprinkle with salt and let drain for 1 hour.
Rinse with water and pat dry. 

Heat broiler.

Place eggplant slices on a broiler pan and brush with olive oil. 

Broil for 2 minutes on each side, until lightly browned. Continue until all eggplant slices are browned. Peel and
core tomatoes. Cut into 1/4 inch slices. 

Chop onion and sautÚ in olive oil for about 5 minutes.

Preheat oven to 350. 

Lightly oil a shallow baking dish and rub with garlic. Spread a single layer of eggplant in the baking dish.
Sprinkle with half of both cheeses. Arrange a layer of tomatoes and onion. Finish with any remaining slices of eggplant. Season with pepper. Sprinkle with remaining half of mozzarella and Parmesan
cheeses.  

Bake in oven until top is lightly browned, about 20 to 25 minutes.