Broiled Eggplant With Cheese and Tomato Sauce

By Marian Burros

Total Time
45 minutes, plus freeze time
Rating
3(6)
Comments
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Ingredients

Yield:3 servings

    Sauce

    • 1large eggplant, about 1¼ pounds
    • 4ounces sharp cheese, such as cheddar or provolone, very thinly sliced
    • 1tablespoon olive oil
    • 1clove garlic, minced
    • 1large onion, chopped
    • 4ounces mushrooms, thinly sliced
    • 2tablespoons chopped parsley
    • ½teaspoon dried oregano
    • 1teaspoon dried basil
    • 128-ounce can tomato puree
    • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

351 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 12 grams dietary fiber; 20 grams sugars; 17 grams protein; 748 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash eggplant and slice off both ends. Slice remaining eggplant into ½-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.

  2. Step 2

    Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.

  3. Step 3

    Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.

  4. Step 4

    To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

Tip
  • If eggplant is not at room temperature it will take longer to heat through. Reduce heat to 400 and bake longer, 25 to 30 minutes.

Ratings

3 out of 5
6 user ratings
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Comments

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lkp

This was a tasty and hearty vegetable side. Made alterations based on what I had on hand: Two medium eggplants (brushed slices with olive oil and broiled). Two cloves of garlic. At least 8 oz. mushrooms. Handful of parsley. Crushed tomatoes instead of puree (which is simply tomato paste and water). Layer eggplant (season well with ground pepper), 8 oz. grated mozzarella (didn't have provolone, which would be better I think), sauce, and another 8 oz. mozzarella. Baked @ 400° till bubbly.

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