1 baby eggplant
1 – 2 medium sized onions, sliced
1/8th cup shredded mozzarella cheese
2 – 3 tbsp of cream cheese
1 tbsp of your choice of fresh herbs (minced) or 1 tsp dried herbs
½ tspn of cayenne pepper (optional)
Salt to taste
1/8th cup bread crumbs
Cut the eggplant in half length-wise. Now for each half of eggplant, make 3 slices keeping the top intact. Boil or steam the eggplant so that it is mostly cooked. Make sure it does not become dry. I microwaved the eggplants for about 3-4 minutes with about 2-3 tbsp of water.
In a baking sheet, spread the sliced onions and add enough oil to coat the onions. Bake until nicely caramelized in 350F oven. You may need to stir the onions from time to time to make sure that it is evenly done.
In a bowl, take cheese, bread crumbs, pepper and caramelized onions and mix well. Add salt if required. Place this mixture between each slice of the eggplant and place the egg plant of a baking tray. Brush the eggplant with a little oil to keep it hydrated. Bake in 350 F oven for about 10 – 15 minutes or until it’s done to your satisfaction.