Broiled Eggplant Parmesan
Unlike the traditional version, which has the eggplant battered
and fried, and then baked in a casserole, this quick, clean version is made under the broiler
in just a few steps. It's fun to prepare and really delicious. Be sure to use a good
commercial tomato sauce (or your own favorite homemade) and high-quality Parmesan cheese,
freshly grated, if possible.
Calorie: 228, Proteins: 12 g, Total Fat: 7 g, Fiber: 1 g.
Preheat the broiler to 500°F and move the oven rack to the highest
position. Lightly brush a baking sheet with olive oil.
Cut the eggplants in half lengthwise, and place each half cut-side-up
on the prepared baking sheet.
Lightly brush the cut surface of each eggplant half with olive oil,
then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant
halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.
Remove the eggplants from the broiler and lower the oven rack to the
second highest position.
Turn the eggplants cut-side-up, and sprinkle lightly with salt and
pepper. Spread each half of the eggplant with 1 1/2 tablespoons tomato sauce, then spoon 1 1/2
tablespoons ricotta over each half in an even layer. Sprinkle each half with 1 1/2 tablespoons
mozzarella and 1/2 tablespoon Parmesan.
Return to the broiler and cook until the cheeses are melted and have
formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a
sprinkling of minced fresh basil.