Yield: Serves 4 generously
- 2 medium-size eggplants, peeled and cubed
- 1/2 cup lemon juice
- 1/2 cup flour
- 1 large onion, diced and peeled
- 1/2 cup virgin olive oil
- 2 cups tomato sauce
- 1 tablespoon dried oregano
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup shredded Montery Jack cheese
Instructions:Put cubed eggplant in a bowl with the lemon juice and 1/2 cup water. Toss, and marinate for 1 hour. Squeeze all possible liquid out of eggplant and roll in flour. Put olive oil in pan and toss eggplant in oil, cooking until golden brown. Take eggplant out of pan and add more oil if necessary. Cook onion until just soft but not brown.
Layer eggplant, tomato sauce and onion in casserole with spices. Top with grated cheese and bake until cheese is melted.