Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant, trimmed
1 Onion, chopped
3 tb Olive oil
2 cl Garlic, minced
2 ea Tomatoes, chopped
1 ts Oregano, crushed
1/2 c Dry red wine
4 tb Grated Parmesan cheese
2 tb Parsley

Cut eggplant into 1/2 inch slides, sprinkle with a little salt on both
sides (to draw out water), and let slices drain in colander for 30
minutes. While eggplant is draining, cook the onion in 1 tb olive oil
over moderate heat, stirring until golden; stir in garlic, tomatoes,
oregano and wine and simmer, stirring occasionally, for 10 minutes,
or until liquid is almost evaporated. Stir in the Parmesan cheese,
parsley and salt and pepper to taste; transfer the topping to a bowl,
cover and keep warm. Brush salt from surfaces of eggplant, rinse
quickly and pat dry. In the skillet, heat the remaining olive oil
until hot, but not smoking and cook the eggplant, browning on one
side, then turn, reduce heat, and cook an additional 5 minutes or
more until tender. Transfer to plate, spoon the tomato and onion
topping onto it, and serve with additional cheese.

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