1½ lbs. eggplant
¼ – ½ C olive oil
1 medium sweet onion, peeled and thinly sliced in half-moons (about 2 cups)
12-16oz. prepared Marinara or Arrabiata (spicy) pasta sauce
6 oz. feta cheese, crumbled
¼ C grated Parmesan
Slice the onion into half moons, then heat a large sauté pan with 2 tablespoons of olive oil and add the onion slices. Add a pinch of salt and sauté, stirring occasionally until browned and caramelized, while you prepare the eggplant.
Rinse and pat dry the eggplant, trim the ends and do not peel. Cut the eggplant in half crosswise, then cut each half into 6 or 8 (1½–inch) wedges.
In a medium sauté pan, heat 3 tablespoons of the olive oil over medium heat. Add the eggplant wedges, a few at a time without crowding. Sauté on all three sides until lightly browned, adding small amounts of olive oil as necessary.
Preheat oven to 350°F. Select a baking dish large enough to hold the eggplant wedges in one layer. Cover the bottom of the baking dish with about 1 cup of the pasta sauce – enough to lightly cover the dish. Transfer wedges to the baking dish and line them against each other in two rows. If necessary, pack the wedges tightly to avoid creating a second layer.
Distribute onion slices evenly over the eggplant. Cover with one more cup of sauce, leaving most of the eggplant exposed, but do not completely immerse in sauce. Top with crumbled feta and sprinkle with Parmesan, cover the dish with foil and bake at 350°F for 25 minutes; uncover and bake another 10-20 minutes, until bubbly and lightly browned. Let cool at least 10 minutes before serving. Serves 6.