• Liz Talley - Urban Graze

Quick Broiled Eggplant Parmesan

This is a super streamlined dish, that captures the basic essence of eggplant parmesan. You can substitute with one medium-sized eggplant- cut lengthwise into wedges

2 small, thin eggplant, (about 6oz. each)

Salt and Pepper

1/2 c. tomato sauce

1/3 c. each:

Ricotta or dry cottage cheese

Shredded mozzarella cheese

Grated Parmesan

Snipped basil or oregano, optional garnish

Cut the eggplant in half lengthwise, salt, drain for about an hour, and pat dry.

Preheat broiler to 500; place rack high in oven. Lightly brush or spray baking sheet with olive oil, or line with parchment paper or foil.

Place cut-side-up on the pan and lightly brush them with olive oil.

Broil for 3-6 minutes, or until golden and fork tender. Turn over and broil 3-6 min. more, or until very soft.

Remove the eggplant, and lower the oven rack to the middle position. Turn eggplant back to the cut-side-up position and sprinkle with salt and pepper.

Spoon tomato sauce over all the eggplant. Scatter with the cheeses.

Broil another 3-4 minutes, or until cheeses are melted and golden brown.

Before serving, sprinkle with basil or oregano if desired.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side #entree


Recent Posts

See All

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now