Eggplant with Onion

Name: Eggplant with Onion
Yield: 4
Ingredients: 2 large eggplants sliced; 2 tablespoons of olive oil; 4 large onions, thinly sliced; 1/4 teaspoon ground nutmeg; 1 cup of tomato sauce; Salt, black pepper, and grated cheese to taste

1
2 large eggplants sliced
2
2 tablespoons of olive oil
3
4 large onions, thinly sliced
4
1/4 teaspoon ground nutmeg
5
1 cup of tomato sauce
6
Salt, black pepper, and grated cheese to taste

Ingredients

1
2 large eggplants sliced
2
2 tablespoons of olive oil
3
4 large onions, thinly sliced
4
1/4 teaspoon ground nutmeg
5
1 cup of tomato sauce
6
Salt, black pepper, and grated cheese to taste

Directions

1
Slice the eggplant into thin horizontal strips
2
Sprinkle with salt and let it rest for 15 minutes
3
Drain the liquid that forms and wash the slices in running water
4
Grease a non-stick skillet with olive oil and cook the eggplant slices on both sides, then reserve
5
Heat the remaining oil and sauté the onion until transparent
6
Season with black pepper and nutmeg and reserve
7
In a greased dish, make alternating layers of eggplant and onion, ending with an eggplant layer
8
Pour over the tomato sauce, sprinkle with cheese, and cover with aluminum foil
9
Bake in a medium preheated oven to gratinate.