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The Silver Spoon, Phaidon Press

Serves 4

• 1 pound 5 ounces eggplants, cut into 1/4-inch thick slices
• 2 tablespoons olive oil, plus extra for brushing
• 2 garlic cloves, chopped
• 2 onions, chopped
• 1 fresh flat-leaf parsley sprig, chopped
• 1 pound 2 ounces canned chopped tomatoes
• 3 ounces Emmenthal cheese, diced
• 1 cup bread crumbs
• 2 tablespoons butter
• salt and pepper

Place the eggplant slices in a colander, sprinkle with salt and let drain for about 30 minutes.

Preheat the broiler to high.

Rinse the eggplants, pat dry and brush with a little oil.

Broil until golden on both sides.

Heat the oil in a pan, add the garlic and onions and cook over low heat, stirring occasionally, for 5 minutes.

Add the parsley and tomatoes, season with salt and pepper, mix well and simmer for about 15 minutes until thickened.

Meanwhile, preheat the oven to 400°F.

Brush an ovenproof dish with oil.

Make a layer of eggplant slices in the prepared dish, season with salt and pepper and spoon in a layer of the tomato sauce.

Continue making alternating layers of eggplant slices and tomato sauce until all the ingredients are used.

Combine the Emmenthal and bread crumbs and sprinkle over the top.

Dot with the butter and bake for about 20 minutes until golden brown.


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