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

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The recipe was originally published as Barbara Kingsolver’s Eggplant Papoutzakia on

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