Eggplant Parmesan Snack - cooking recipe

Ingredients

1 small unpeeled eggplant
1/2 small white onion
1 Tbsp. olive oil
1/2 c. bread crumbs
1 tsp. oregano
1 tsp. salt
1/2 c. Mozzarella cheese, grated
1/2 c. Parmesan cheese, grated
2 Tbsp. tomato paste

Preparation

Cut eggplant
into cubes and steam until tender.
Slice onion and saute
in
oil\tuntil
tender, but not brown.
Place eggplant, onion
and\trest
of
ingredients in blender;
pulse briefly to partially
puree mixture (should be consistency of peanut butter). Spread
on
crackers,
rice cakes, pita, etc. Store in a tightly covered container in refrigerator for up to 10 days.
Makes 2 cups.