Master Recipe
Broiled Eggplant
serves four
NOTE: For
broiling, it's best to slice the eggplant very
thin.
1 large eggplant (about 11/2 pounds), ends trimmed and sliced crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
2–3 tablespoons minced fresh parsley or finely shredded basil leaves
Ground black pepper
INSTRUCTIONS:
1. Place eggplant in large colander and sprinkle with salt, tossing to coat evenly. Let stand 30 minutes. Using paper towels or large kitchen towel, wipe salt off and pat excess moisture from eggplant.
2. Preheat broiler. Arrange eggplant slices on foil-lined baking sheet. Brush both sides with oil. Broil eggplant slices 4 inches from heat source until tops are mahogany brown, 3 to 4 minutes. Turn slices over and broil until other side browns, another 3 to 4 minutes.
3. Remove eggplant from oven and sprinkle with herb. Season with pepper to taste and serve hot, warm, or at room temperature.
VARIATION:
Broiled Eggplant with Parmesan Cheese
This variation is delicious on its own or perfect as vegetarian main course for two when served with a basic tomato sauce.
Follow Master Recipe through step 2. Sprinkle cooked eggplant with 1/2 cup grated Parmesan cheese. Return eggplant to broiler until cheese melts and becomes bubbly and browned, 2 to 3 minutes. Sprinkle with parsley or basil and serve immediately.