Broiled Eggplant With Cheese and Tomato Sauce

Name: Broiled Eggplant With Cheese and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, about 1 1/4 pounds; 4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced; 1 tablespoon olive oil; 1 clove garlic, minced; 1 large onion, chopped; 4 ounces mushrooms, thinly sliced; 2 tablespoons chopped parsley; 1/2 teaspoon dried oregano; 1 teaspoon dried basil; 1 28-ounce can tomato puree; Freshly ground black pepper to taste

Servings: persons

1 large eggplant, about 1 1/4 pounds
4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
1 large onion, chopped
4 ounces mushrooms, thinly sliced
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 28-ounce can tomato puree
Freshly ground black pepper to taste

1
Wash eggplant and slice off both ends.
2
Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat.
3
Broil on each side until slices are browned, total broiling time about 10 minutes.
4
Watch very carefully.
5
Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens.
6
Add mushrooms and saute minute or two longer.
7
Add parsley, oregano, basil and puree.
8
Cook over low heat 5 minutes or longer, until eggplant is ready.
9
Season with pepper.
10
Arrange eggplant slices in shallow ovenproof baking dish.
11
Top with cheese slices and cover with tomato sauce.
12
Wrap and freeze.
13
To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly.
14
Serve over green noodles.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, about 1 1/4 pounds, 4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced, 1 tablespoon olive oil, 1 clove garlic, minced, and more.

Yes, Broiled Eggplant With Cheese and Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!