by Caitlin Saniga
- 1/2 cup pine nuts
- olive oil
- 1 medium eggplant, cut into 1/2-inch rounds
- salt and pepper
- 1 cup chopped parsley
- zest from 1 lemon
- 2 large cloves garlic, peeled, trimmed and minced
Heat the oven to 350. Arrange the pine nuts in a single layer on a baking sheet, and toast in the oven until golden and fragrant, about 4 minutes.
Lightly coat the bottom of a large frying pan with olive oil over medium heat. Add a single layer of eggplant slices to the pan. Cook on each side until tender and golden-brown, about 3 minutes per side. Season with salt and pepper. Repeat until all of the eggplant is cooked.
To make the gremolata, combine the parsley, lemon zest and garlic in a small bowl, and lightly season with salt and pepper.
Arrange 3 or 4 eggplant slices on each plate and top with gremolata and pine nuts. Serve immediately.
Makes 3-4 servings.