Preparation Time: 15 minutes
Cooking time: 35 mins
2 tablespoons olive oil
1 small eggplant, trimmed and sliced 1/4 inch thick
3/4 teaspoon kosher salt
2 small onions, sliced into 1/4-inch-thick rounds
1 garlic clove, smashed
2 small plum tomatoes, sliced into 1/4-inch-thick rounds
1/4 cup grated Parmesan cheese
- Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant sprinkle with 1/4 teaspoon salt, and cook until golden brown on both sides, 4 to 5 minutes total. Transfer the eggplant to a plate and set aside.
- Pour 2 teaspoons of olive oil into the skillet and add the onions. Season with 1/4 teaspoon salt and cook until soft and just starting to brown, about 2 minutes. Slide a spatula under the onions and to brown the other side, about 2 minutes. Transfer to a plate and set aside.
- Rub the smashed garlic clove all over the interior of a 9 1/2-inch deep-dish pie plate. Alternate adding an onion round, then an eggplant slice, then a tomato slice. Repeat, working your way around the edge of the pan first and then repeat with a smaller circle in the middle of the pan to create two concentric circles. Sprinkle with the remaining 1/4 teaspoon salt and drizzle with the remaining 1 teaspoon olive oil.
- Cover the baking dish with aluminum foil and bake until the vegetables are heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and turn the broiler to melt and brown the cheese, about 2 minutes. Remove from the oven and serve warm or at room temperature.