Quick Broiled Eggplant Parmesan
serves 2-4
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2 cloves garlic, minced
1/4 onion, minced
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/4 cup olive oil
1 medium eggplant, cut into 1/2-inch rounds
1/2 pound fresh mozzarella, chopped
1/2 cup tomato purée
1/2 cup freshly grated parmesan
prep: 10 minutes
total: 25 minutes
small bowl
whisk
roasting pan
basting brush
tongs
can opener
grater
1. Preheat the broiler and place the rack 6-8 inches from the heat. In a small bowl, whisk together the first five ingredients.
2. Arrange the eggplant rounds in a single layer in a roasting pan. Brush them on the top side with the flavored oil. Place the roasting pan under the broiler and broil the eggplant rounds until they are brown, 5-7 minutes.
3. Turn the slices, brush the other side with the flavored oil and broil for 2 minutes more.
4. Layer each slice with a little tomato purée and a generous sprinkling of parmesan. Divide the mozzarella evenly over the slices and return the pan to the broiler. Cook until the cheese is browned and bubbly, 2-4 minutes.
2. Arrange the eggplant rounds in a single layer in a roasting pan. Brush them on the top side with the flavored oil. Place the roasting pan under the broiler and broil the eggplant rounds until they are brown, 5-7 minutes.
3. Turn the slices, brush the other side with the flavored oil and broil for 2 minutes more.
4. Layer each slice with a little tomato purée and a generous sprinkling of parmesan. Divide the mozzarella evenly over the slices and return the pan to the broiler. Cook until the cheese is browned and bubbly, 2-4 minutes.
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