Barbara Kingsolver’s Eggplant Papoutzakia

Eggplant Papoutzakia
Teresa Blackburn
  • Yield: 10 servings


2pounds eggplant
1teaspoon salt, divided
4tablespoons olive oil, divided
2medium onions, diced (or 1 large)
2 garlic cloves, minced
2large tomatoes, diced
2teaspoons nutmeg
Black pepper
6ounces fresh mozzarella, sliced


  1. Sliced eggplants lengthwise, about 1/2-inch thick. Sprinkle with 1/2 teaspoon salt. After 30 minutes, dab them dry.
  2. Preheat oven to 400F.
  3. Brush eggplant slices with 2 tablespoons olive oil and roast 15 minutes. Reduce oven temperature to 350F.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and onions and sauté until translucent. Add diced tomatoes, nutmeg, remaining 1/2 teaspoon salt and pepper. Continue sautéing until ingredients meld into a chunky sauce.
  5. Layer eggplant and sauce in a 13 x 9-inch baking dish. Top with cheese. Bake until sauce is thoroughly heated and cheese is browned and bubbly.