准备

• 剪和煮茄子：从茄子和修剪的目的,使用一个素食主义者able peeler, peel off 1/2-inch strips of skin along the length of the eggplant every 1/2 inch or so. (Or leave the eggplant unpeeled, if you like.) Cut the eggplant crosswise into 3/8-inch slices and cut the widest slices in half.
• Heat the oven to 450°F. Cover two baking sheets with parchment. Lightly brush the parchment with olive oil. Arrange the eggplant slices in one layer on the parchment, brush them with the remaining oil, and season with the 1/2 tsp. salt. Roast until the slices are lightly browned and somewhat shrunken, 25 minutes, rotating the pans once after 12 minutes. Let cool. Reduce the oven temperature to 375°F.
• 煮洋葱：In a medium skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minutes. Reduce the heat to medium-low if they’re browning too quickly. Add the garlic and sauté until soft and fragrant, 1 to 2 minutes. Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.
• 组装兴奋剂：将番茄片放在浅盘子上排水几分钟，然后丢弃收集的果汁。撒1汤匙。洋葱上的薄荷。从烤盘的一端开始，在整个菜肴的宽度上放一排略带重叠的番茄片。撒上一些薄荷和一些羊乳酪。接下来，将一排茄子片放在西红柿上（第一行重叠三分之二）。再次撒上薄荷和羊乳酪。重复一行交替的番茄和茄子切片，每次进行调味，偶尔将行推回去。将四分之一的卡拉马塔橄榄塞在番茄和茄子片之间。
• 当葡萄晶夹满时，将蔬菜撒上约1/2茶匙。盐和任何剩余的薄荷和羊乳酪。用胡椒粉轻轻调味，用橄榄油淋上毛毛雨，然后用面包屑和松子螺母混合物覆盖。厨师直到整个周围都被吹来，果汁已经冒出了一段时间，并减少了65至70分钟。上菜前冷却至少15分钟。