Broiled Eggplant Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 2 medium-size eggplants (about 1 pound each), peeled | ||
| 2 medium-size tomatoes, peeled and coarsely chopped | ||
| Yellow onion | 1 Large, chopped | |
| Garlic | 3 Clove (5gm), peeled | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Dried basil | 1 Teaspoon, crumbled | |
| 5 tablespoons olive or vegetable oil | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1. Preheat the broiler. Slice the eggplant into 1-inch rounds and put them into an oiled 13" x 9" x 2" baking pan. Scatter the chopped tomatoes and onion over the eggplant.
2. In a small bowl, combine the garlic, salt, pepper, basil, and oil. Drizzle the mixture over the eggplant.
3. Broil 4 inches from the heat for 10 to 15 minutes, or until the eggplant is soft and begins to brown at the edges. Sprinkle with the cheese and serve.
2. In a small bowl, combine the garlic, salt, pepper, basil, and oil. Drizzle the mixture over the eggplant.
3. Broil 4 inches from the heat for 10 to 15 minutes, or until the eggplant is soft and begins to brown at the edges. Sprinkle with the cheese and serve.
Chef
