Ingredients

• Eggplant (2 each)

• Tomato Sauce (1 cup)

• Basil (8-10 leaves)

• Parmesan Reggiano (1/4-1/3 cup grated)

• Feta (1/2 lb.)

• Onion (1 whole yellow onion)

• Salt (1-1 1/2 tsp.)

• Pepper (1-1 1/2 tsp.)

• Vito and Joe’s Olive Oil

How to Prepare

1. Preheat your oven to 400°F.

2. Line a baking sheet with parchment paper.

3. Rinse your eggplant and cut off the top and bottom. Then cut it down the middle (the long way).

4. Crosshatch the eggplant about halfway down in depth.

5. Place your eggplant on the baking sheet and drizzle them with olive oil (~1 tbsp.). Open up the grooves as you do. Use a brush to spread the oil out.

6. Salt the eggplant then add freshly ground black pepper and parmesan cheese. Make sure to work everything into the grooves.

7. Cook the eggplant for 30 minutes at 400°F.

8. Cut your onion in half, keeping the heel intact. Peel your onion then slice thinly.

9. Add your onion to a cast iron pan with ~1 1/2 tbsp. of olive oil and a bit of salt. Add some freshly ground black pepper then cover on low heat.

10. Stir the onions every 3-5 minutes and cook until the onions are translucent.

11. Thinly slice your feta cheese and put them on a plate to set aside.

12. Take your basil leaves and stack them. Cut them down the middle, then turn it to the side.

13. Grate more parmesan cheese (1-2 tbsp. per eggplant,4-8 tbsp. total).

14. When the eggplant is done remove it from the oven and add the tomato sauce on top.

15. Sprinkle some parmesan cheese on top of the eggplant. Add your caramelized onions evenly across the top and then add your feta evenly.

16. Put the onion back in the oven for 5-10 minutes.

17. Plate the eggplant and garnish with basil.

18. Enjoy!