Recipe. You Won't Want to Miss This!
Japanese Eggplant Casserole
1 large sweet onion, peeled, halved and cut into thin wedges
1 tsp. chopped garlic
8 small Japanese eggplants, trimmed and sliced into thin rounds
¼ cup dry Marsala
½ lb. crimini mushrooms, stems discarded and sliced thin
good balsamic vinegar
½ tsp. mild hot sauce
pepper to taste
¾ cup grated pecorino cheese (Truffled pecorino is even better!)
Coat a pan with olive oil. Sauté the onion and garlic on medium heat until limp and translucent, about 10 minutes. Add the eggplant and mushrooms and sauté for 5 minutes. Add the Marsala and cover the pan. Cook on low heat for 10-15 minutes, stirring occasionally so that it doesn’t stick. Season with a splash of balsamic, hot sauce and pepper to taste.
Oil a small casserole and preheat the oven to 400º F. Mix the eggplant mixture with the cheese, place in the casserole and bake for 10-15 minutes until the top is brown and the cheese is melted.
Note: ½ cup of chopped tomatoes can be added. It makes for a totally different flavor.