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Saturday, November 23, 2013

Eggplant Slices with Crunchy French Fried Onions

Eggplant Slices with Crunchy French Fried Onions

'Tis the season... for the crunchy french fried onions in casseroles and anything else I can think of.

A hot batch of Green Bean Casserole is a comfort food around this time, especially for my daughter and myself-- the others at home can take it or leave it. And, for us, the french fried onions is the main attraction.

This time, the love of eggplant and the love of french fried onions managed to come together for this delicious dish. Any eggplant would be fine of course, cooking time might vary based on size and thickness of slices...

2 Chinese or Japanese long eggplants, sliced to about ½ inch thick
2 to 3 tablespoons Sambal oelek
½ cup french fried onions
¼ to ½ cup grated cheddar or Colby jack
salt to taste
1 tablespoon olive oil


  1. Pre-heat the oven to 425°F
  2. Salt the eggplant slices and allow to rest to draw out the water; drain on a paper towel
  3. Brush some olive oil on both sides of the eggplant slices, arrange in a roasting pan and roast in a 425°F oven for about 15 minutes, flipping the slices over part-way
  4. Spread some Sambal oelek, grated cheese and top with french fried onions on each of the roasted egggplant slices and put it back in the 425°F oven for another 4 minutes till cheese melts and the french fried onions are crispy
  5. Serve warm as an accompaniment to a steaming bowl of soup for a cold winter meal.

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