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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Eggplant that isn't breaded and fried! The cooking time for this recipe is for a large eggplant....if you use the smaller japanese style eggplant, reduce the broiling time. Ingredients:
1/4 cup olive oil |
2 tablespoons fresh basil, chopped |
2 tablespoons fresh parsley, chopped |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 large eggplant, sliced into eight 1/3-inch thick slices |
3 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 ounces mozzarella cheese, cut into 1/8-inch slices |
fresh basil sprig |
Directions:
1. Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
2. Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
3. Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
4. Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.
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