Ingredients
- 1Â 1/2 c. Finely minced onion
- 3 Tbsp. Extra virgin olive oil
- Â Â A 1-lb. aubergine, cut into 1/2-inch pcs
- 1/3 c. Plus 2 Tbsp. chopped fresh parsley leaves
- 1/2 c. Freshly grated Parmesan
- 1/4 c. Dry bread crumbs
Description
In A Heavy Skillet Cook The Onion In 2 Tbsp. Of The Oil Over Moderately Low Heat, Stirring Occasionally, Till It Is Golden Brown. While The Onion Is Cooking, In A Steamer Set Over…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter