Ingredients:
1 large eggplant, cut in 1/4 in thick slices, skin on
1 medium yellow onion, minced
2 stalks of green onion, minced
3 large tomatoes, minced
about 4 or 5 toes of garlic, minced
extra virgin olive oil or butter
Salt
Cayenne pepper
Parmesan
A combination of all or some of the following herbs:
basil, oregano, thyme, parsley & fennel (or anise)
— chopped fresh or dried, add to taste
Directions:
Preheat your oven to 375 degrees.
Begin to heat a small portion of oil or butter, about a tablespoon, in a large frying skillet on medium heat. Start by searing both sides of your eggplant slices. This should only take a moment – you are just softening them and allowing them to absorb a little oil. Do this in small batches to allow the slices to lay down flat on the skillet. You may need to add a bit more oil and butter as you go – but not too much or your eggplant will become greasy. Set these slices aside on a plate covered for a few minutes.
After you have gone through all of eggplant it is time to saute the minced onion and garlic, along with some of the herbs and seasonings. Cook this down for a few minutes, and then add the chopped tomatoes. Lower the heat, cover, and let this cook down to an almost mushy consistency.
Meanwhile, sprinkle your eggplant slices with some more herbs and parmesan. Make sure you cover both sides of the slices thoroughly. Place the slices on a lightly greased (with oil or butter) stainless steel baking sheet and bake at 375 degrees for 15 – 20 minutes, or until golden brown. Remove from the oven and let cool slightly.
Plate the Eggplant Parmesan Crisps and top with the sauted vegetables. Serve immediately, with a little parmesan and/or feta sprinkled on top. Enjoy!
