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Broiled Eggplant Parmesan
Oil-brushed eggplant slices are broiled instead of fried, layered with a quick fresh tomato and basil sauce, topped with mozzarella and Parmesan, and baked until bubbling. Lighter than the classic and far less greasy.
- YieldServes 4
- Hands-on40 min
- Total1 h 9 min
- Difficulty
Ingredients
- 700 geggplant, 1 large, cut lengthwise into 6 mm (1/4 inch) slices
- 5 tbspextra virgin olive oil, for brushing
Tomato sauce
- 2 tbspextra virgin olive oil
- 1onion, chopped
- 2 clovesgarlic, minced
- 900 gplum tomatoes, about 10 large, coarsely chopped
- 2 tbspfresh basil, minced
- to tasteblack pepper, freshly ground
Topping
- 225 gmozzarella cheese, shredded, about 2 cups
- 3 tbspParmesan cheese, freshly grated
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