What's Cooking: Yiayia's eggplant

Chef Alex Homenides, of Athenian Greek Taverna, shows News 12's Lily Stolzberg how to make yiayia's eggplant (yiayia is grandmother in Greek).
- 1 eggplant
- Quarter cut of white onion - chopped
- 2 tablespoons of minced garlic
- 1/2 cup of fresh tomatoes - chopped
- 1 can tomato paste
- 1/4 cup of grated cheese, kasseri cheese, feta cheese
- 2 cups of water
- Fresh parsley
- Salt and pepper
- 1/2 cup of all purpose flour
- 1/2 cup of extra virgin olive oil
- Peel and slice eggplant
- Dredge eggplant in all purpose flour, and set aside
- Heat sauce pan with 1/4 cup of olice oil, brown garlic and onion
- Add chopped tomatoes
- Sautee on medium heat for 5 minutes
- Add tomato paste, water and seasonings
- Add chopped parsley
- Continue to cook until sauce thickens slightly for 10-12 minutes
- Heat frying pan with remaining oil, lightly brown eggplant
- Drain eggplant on paper towels
- Put eggplant in baking dish, top with cheese and sauce
- Bake for 20 minutes at 350 degrees