Broiled Eggplant with Provolone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a versatile recipe that can be served as a first course, a side dish or even a meatless main course. For extra flavor, add sautéed mushrooms, diced salami, crumbled Gorgonzola cheese or sautéed strips of bell peppers to the topping before baking. Ingredients:
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 |
Directions:
1. 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.
2. 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.)
3. 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.
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