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.
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers