Instructions: 1. Preheat oven to 450F. Allow Prep 10 mins: Bake 30 mins

2. Wash and dry the eggplant. Do not trim the stem ends. Slice in halve lengthwise and separate the halves. Then, slice each half (1/4" thick), cutting through the blossom end, but leaving the stem end intact so the slices remain attached. Flatten the eggplants with the heel of your hand so the slices fan out.

3. In a cup, combine the garlic, thyme and black pepper. With your fingers, rub a little of the garlic mixture onto the cut sides of the eggplant slices.

4. Place in an oven-proof casserole with lid, peel side up. Alternately fill the eggplant fans with the tomato and onion slices. Sprinkle with any remaining rub.

5. Pour the wine in the pan. Add soy sauce. Sprinkle or drizzle with the oil. Scatter half the cheese on top of the eggplant. Cover and bake undisturbed for 22 to 25 mins. Remove cover and add remaining cheese. Return to the oven for about 5 minutes more. Half of a half eggplant serves one. Pour a little of the pan drippings onto each plate. Serve with bread.

Classic Sicilian recipe.

Pantry:McCormick- Schilling Seasoned Peppers (a blend of black, red, and dried bell pepper).

NOTES : Its been a while since i made these. the amazing thing is that i still remember them - fondly! I think it was worth the effort. attractive dish. art of "dining in"

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