What's Cooking with Jean
Wednesday, October 11, 2006 Broiled Eggplant with Provolone

 

In honor of my mother, here's a photo of some of her fresh cut flowers from this past weekend. And here is a recipe that she made for me (because I LOVE eggplant) when I was home visiting. Similar to eggplant parmigiana, but healthier and I thought overall a better taste!


1 large eggplant, cut crosswise into 1/2-inch-thick rounds
3/4 to 1 cup bottled Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano

1 cup (about) purchased marinara sauce
12 slices (about) provolone cheese
12 tablespoons (about) grated Parmesan cheese


Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

4 SIDE-DISH SERVINGS Posted by Picasa

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