• vegetable oil spray
• 2 cup onion, finely chopped
• 1-3/4 Lbs. eggplant, cut into 0-1/2 inch cubes
• 1/2 cup parsley, minced
• 1/8 tsp. salt (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup seasoned breadcrumbs
• 2 tsp. olive oil

Preheat oven to 400° F. Spray a heavy nonstick skillet with vegetable oil and heat over medium heat. Saute onion 8-10 minutes or until golden. While onion is cooking, place eggplant in a steamer basket over boiling water. Cover saucepan and steam 10 minutes or until tender. Transfer eggplant to a colander and drain 5 minutes. Combine onion, eggplant, half the parsley, salt and pepper to taste in a bowl. Mix thoroughly. Transfer to a shallow buttered baking dish. Combine Parmesan, breadcrumbs, and remaining parsley in another bowl and sprinkle over eggplant. Drizzle with oil. Bake 20 minutes or until top is golden.