Broiled eggplant parm

I am going to be upfront with you, people. This is not as delicious as eggplant parm. BUT, it is way healthier and easier. That’s worth something, right? My eggplant garden is exploding, so I needed some new cooking methods. I liked it and will certainly make it again, but it does not top the eggplant stuffed with spinach and ricotta. That is divine. I’ll make it/post it next week. In the meantime, this really was quite delicious.

Shown here with my creamy israeli cous-cous (but with whole wheat cous-cous and sauteed mushrooms added…YUM)

  • 2 lbs eggplant (~2 large or 3 medium)
  • 1 T table salt
  • 2 T EVOO
  • 4 t good balsamic
  • 1 toe garlic, minced
  • 1/2 cup shredded mozz (as opposed to grated- just sort of tear it up into small pieces)
  • 6 T fresh grated parm
  • 3 T fresh basil
  • 1/2 C marinara (you can just used good jarred)
  1. Cut off and discard stem and bottom end of each eggplant. Don’t peel. Cut eggplants crosswise into 3/4-inch slices. Lay slices out on a cutting board, sprinkle tops with half the salt, and rub it in with your fingers. Turn eggplant slices over and repeat  with remaining salt. Place eggplant in a colander set over bowl or sink and let eggplant stand for  2 to 3 hours.
  2. Rinse eggplant under cold, running water, rubbing slices lightly in your hands. Shake colander to drain. Lay slices about an inch apart on triple thickness of paper towels or clean dishtowel; cover with another triple layer of towels or clean dishtowel. Using your palms, press each eggplant slice very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. You may need to refresh towels if they get too wet.  You can do this and refrigerate up to 3 hours before cooking.
  3. Heat broiler. Mix oil, vinegar, and garlic in small cup. Arrange eggplant slices fairly close together on a baking sheet; brush tops with half of oil mixture. Turn slices over and brush with remaining oil mixture. Broil eggplant slices about 8 inches from heat source until tops turn brown, 6 to 8 minutes. Turn slices over; broil until other sides lighter brown, an additional 4 to 5 minutes. WATCH CAREFULLY.
  4. While broiling, combine mozzarella and Parmesan cheeses. When eggplant is broiled on second side, remove and sprinkle slices with cheese mixture; return eggplant to broiler until cheese melts and becomes a little crusty. Sprinkle with basil and serve with marinara.

One response to “Broiled eggplant parm

  1. Eggplant is one of my favs and I’m always looking for healthier ways to cook it. Haven’t tried broiling it yet. I’ll give it a go. Also did you know that you can boil it and then make an eggplant salad?

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