1. Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer. 2. Salt them heavily, cover with another plate and weight. 3. Leave for 1/2 to one hour. 4. Cut the bread into cubes. 5. Peel and chop the onion. 6. Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned. 7. Rinse and gently squeeze dry the eggplant. 8. Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender. 9. Add the tomatoes and simmer for a few minutes. 10. Mix into the toasted bread cubes in the lasagne pan. 11. Top with the grated cheese. 12. Bake at 350°F for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
