Recipe Eggplant And Tomatoes. Cover reduce heat and simmer 5 minutes. Add a small sliced onion to the eggplant and tomato mixture.
Heat oil in a large nonstick saucepan over medium high heat. Cover and bake 20 minutes. Repeat layers until you run out of eggplant.
Let stand 30 minutes.
Place eggplant slices in a colander over a plate. Sprinkle with salt and toss. Add toasted walnuts to the roasted eggplant and tomatoes before you sprinkle with parmesan cheese. Add a few strips of diced cooked bacon to the eggplant and tomatoes.