Broiled Eggplant With Parmesan
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggplants about 3 inches in diameter, total weight 1¼ pounds
- Salt and freshly ground pepper to taste
- 4tablespoons olive oil
- 2teaspoons finely chopped garlic
- 4tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
229 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 6 grams protein; 696 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
- Step 1
Preheat oven to broil.
- Step 2
Trim eggplants and cut into 16 slices of equal thickness.
- Step 3
Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
- Step 4
Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
- Step 5
In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.
Private Notes
Comments
I used small Japanese eggplants from our garden, cut lengthwise in half. Slashed them several times so olive oil could really be absorbed within. Broiled on medium for about 10 minutes; didn't turn. Very good.
There is no "temperature" for a broil setting - if you can adjust it at all, it's either "high" or "low". You may also want to use a broiling pan, which is specially designed for (surprise!) broiling food. It allows air to travel under the food which should address your sogginess issues.
This is easy, fast and unbelievably delicious. I sweat the eggplant for about 20 minutes after slicing to get rid of some excess moisture. Not necessary...it's just a habit. I've made this dish twice so far this week and my son just loves it. Today, I served it with hummus, 1 egg egg-white omelette, feta, sliced tomatoes and cucumbers on Whole grain toast. Yummers.
The original recipe in Franey’s 60-Minute Gourmet called for softened butter instead of olive oil, and baking at 400 degrees 15 minutes rather than broiling. I think baking makes the eggplant more tender.
Really good and easy. Takes longer to broil than expected
This is easy, fast and unbelievably delicious. I sweat the eggplant for about 20 minutes after slicing to get rid of some excess moisture. Not necessary...it's just a habit. I've made this dish twice so far this week and my son just loves it. Today, I served it with hummus, 1 egg egg-white omelette, feta, sliced tomatoes and cucumbers on Whole grain toast. Yummers.
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