Source: Barbara Kingsolver: Animal, Vegetable, Miracle
2 pounds eggplant
2 medium onions
garlic as desired
2 large tomatoes, diced
2 teaspoons nutmeg
salt and pepper to taste
6 ounces grated or sliced mozzarella
Set oven to 350 degrees.
Slice eggplant lengthwise and sauté lightly in olive oil. Remove from skillet and arrange in a baking dish.
Chop onions and garlic and saute in olive oil. Add diced tomato and spices and mix thoroughly. Spread mixture over the eggplant and sprinkle an even layer of cheese over top. Bake at 350 degrees for 20 minutes, until golden on top.