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Broiled Eggplant with Provolone

4.3(29)

Here's a versatile recipe that can be served as a first course, a side dish or even a meatless main course. For extra flavor, add sautéed mushrooms, diced salami, crumbled Gorgonzola cheese or sautéed strips of bell peppers to the topping before baking.

by Tony DiSalvo·published 2004-08-20

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Servings

4 SIDE-DISH SERVINGS

Total time

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Calories / serving

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Ingredients (7)

serves

1 large eggplant, cut crosswise into 1/2-inch-thick roundseggplant
3/4 to 1 cup bottled Italian salad dressing
1 tablespoon dried rosemaryrosemary
1 tablespoon dried oreganooregano
1 cup (about) purchased marinara sauce
12 slices (about) provolone cheeseprovolone
12 tablespoons (about) grated Parmesan cheeseparmesan

Instructions (3 steps)

01Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
02Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
03Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

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