Main Dishes
Broiled Eggplant Parmesan
Broiled Eggplant Parmesan
Serves: 2
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.


1 tbs xtra-virgin olive oil as needed 2 each small Japanese, Chinese, or Baby Italian eggplants (about 6 ounces each) 1 dash salt to taste 1 dash freshly ground black pepper to taste 6 Tbs good-quality tomato sauce 6 Tbs part-skim ricotta cheese 6 Tbs shredded part-skim mozzarella cheese 1 Tbs grated Parmesan cheese 3 Tbs minced fresh basil (optional)


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.

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