Eggplant Papoutzakia
2 lb. eggplant
Olive oil
Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in a baking dish.
2 medium onions, garlic to taste
2 large tomatoes, diced
2 tsp. nutmeg
salt and pepper to taste
6 oz. grated mozzarella
Chop onions and garlic and sauté in olive oil. Add diced tomato and spices and mix thoroughly. Spread mixture over the eggplants and sprinkle an even layer of cheese over top. Bake at 350 for 20 minutes, until golden on top.
