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
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