Eggplant, Onion and Cheese Bake

Slice the eggplant and layer in a colander, sprinkling each layer with salt. Set aside for 30-60 minutes.

Rinse the eggplant slices under cold running water, then pat dry. This is very important as you don't want them to splatter when they hit the oil.

Heat 3-4 Tablespoons oil in a frying pan and fry the eggplant slices, a few at a time, for 1-2 minutes each side. Drain on paper towels. You may need to add more oil to the pan for each batch that you fry.

Preheat the oven to 180C/350°F.

When you are done frying all the eggplant, add some more oil to the pan and fry the onions until soft, about 5 minutes.

Arrange the eggplant slices and onions in layers in a greased oven-proof dish, seasoning each layer with salt and pepper.

Sprinkle with the cheese, parsley and the breadcrumbs, if using.

Cover with foil and bake for 20 minutes. Remove the foil and continue to bake an additional 20 minutes.

Let sit 5-10 minutes prior to serving.