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KC: Eggplant Gratin - dairy

Posted by : Miriam Podcameni Posvolsky

     4      large        eggplants
     1      large        onion -- finely sliced
     2      cups         peanut oil ( for frying)
     1/2    cup          olive oil
     1      clove        garlic -- crushed
     1/4    cup          grated parmesan
     3                   eggs
     1/4    cup          breadcrumbs
                         salt and pepper to taste
     1/4    teaspoon     oregano
     1      pinch        thyme

1.   Peel and slice eggplants 
2    Place sliced in a colander in layers
     sprinkling each layer with salt. Put a weight on top and let stand 1 hour
     to remove bitterness. 
3.   Wash and dry eggplants very well. 
4.   Heat oils in a frying pan and cook eggplant in batches. Drain in a colander and then in
     paper towels. 
5.   Cook onions in the same oil until soft. Stir in garlic and
     cook 1 minute. 
6.   Chop or process eggplants, onions, garlic, thyme and
     oregano. 
7.   Season with salt and pepper. Tranfer to a bowl. 
8.   Beat eggs to
     combine with half the cheese. 
9.   Stir egg mixture into eggplant. 
10.  Place eggplant in a pyrex. 
11.  Bake in a pre heated 350 F oven for 15 minutes.
12.  Sprinkle rest of parmesan mixed with the breadcrumbs. 
13.  Turn down heat to 300 and continue baking until a knife in the center comes out
     clean. (about 45 minutes) 
14.  Let cool 5 minutes and serve.

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