Broiled Eggplant Parmesan
- extra-virgin olive oil as needed
- 2 small Japanese, Chinese, or Baby Italian eggplants (about 6 ounces each)
- salt to taste
- freshly ground black pepper to taste
- 6 Tbs good-quality tomato sauce
- 6 Tbs part-skim ricotta cheese
- 6 Tbs shredded part-skim mozzarella cheese
- 1 Tbs grated Parmesan cheese
- 3 Tbs minced fresh basil (optional)
- Preheat the broiler to 500°F and move the oven rack to the highest position. Lightly brush a baking sheet with olive oil.
- Cut the eggplants in half lengthwise, and place each half cut-side-up on the prepared baking sheet.
- Lightly brush the cut surface of each eggplant half with olive oil, then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.
- Remove the eggplants from the broiler and lower the oven rack to the second highest position.
- Turn the eggplants cut-side-up, and sprinkle lightly with salt and pepper. Spread each half of the eggplant with 1 1/2 tablespoons tomato sauce, then spoon 1 1/2 tablespoons ricotta over each half in an even layer. Sprinkle each half with 1 1/2 tablespoons mozzarella and 1/2 tablespoon Parmesan.
- Return to the broiler and cook until the cheeses are melted and have formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a sprinkling of minced fresh basil.
Tip: Cover tightly and refrigerate. This dish will keep for only 2 days and is best eaten right after it's made.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.