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Broiled Eggplant with Provolone

Source of Recipe


Bon Appétit, September 1995






List of Ingredients



• 1 large eggplant, cut crosswise into 1/2-inch-thick rounds
  
• 3/4 to 1 cup bottled Italian salad dressing
  
• 1 Tbsp dried rosemary
  
• 1 Tbsp dried oregano
  
• 1 cup (about) purchased marinara sauce
  
• 12 slices (about) provolone cheese
  
• 12 Tbsp (about) grated Parmesan cheese
  






Instructions



1. Lightly oil a 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.
   
   
2. Preheat 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.)
   
   
3. Preheat 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.
   
   Makes 4 side-dish servings.