Created by Bergy on February 16, 2012
Step 1: Pre-heat oven 375f
Step 2: Take the peeled eggplant and slice it into 3/4 inch slices, place the slices on paper towels and sprinkle generously with the coarse salt, cover with more paper towels and leave the slices for 1/2 hour. Rinse off the salt & pat dry
Step 3: Dice the eggplant into 3/4 inch cubes and place in a lightly sprayed oven proof dish large enough to accomodate the eggplant in a single layer
Step 4: Add onions, cloves, chili flakes, bay leaf, season with salt and pepper
Step 5: Cover with the tomatoes, sprinkle on the chesse
Step 6: Cover and bake for 45 minutes, uncover and bake a further 15 minutes allowing the cheese to brown nicely, Serve and enjoy