Ingredients

• 2 eggplants (about 3 lbs. total)
• Coarse salt
• Olive oil (preferably a fruity Greek extra-virgin olive oil)
• 1 medium onion, thinly sliced
• 2 cloves garlic, peeled and minced
• 3 lb. fresh tomatoes (or 1 28-oz. can drained plum tomatoes), coarsely chopped
• 1 tsp. ground cardamom
• 1 tsp. sugar
• Freshly ground black pepper
• ¹⁄₄ cup grated fresh kasseri or kefalotyri cheese, or a combination of both

Instructions

1. Peel eggplants and slice each one into 1⁄2"-thick rounds, then sprinkle with coarse salt. Place in a colander and let drain, weighted, for 1⁄2 hour. Pat dry.
2. Brush eggplant rounds on both sides with olive oil. Brown in a large heavy skillet over high heat, adding more oil if necessary. Drain on paper towels.
3. In the same pan, heat 2 tbsp. olive oil over medium heat. Add onions and garlic, and cook 5 minutes. Stir in tomatoes, cardamom, sugar, and pepper to taste, and cook 5 minutes more.
4. Layer fried eggplant rounds and tomato sauce in four small baking dishes, and top each with an equal amount of cheese. Bake at 350° until cheese has melted, about 20 minutes.