Broiled Eggplant with Provolone

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Broiled Eggplant with Provolone

Yield: 6-8

Author: Nonna Materna

Prep time: 40 MinCook time: 10 MinTotal time: 50 Min

Transform simple eggplant into a flavorful masterpiece with this Broiled Eggplant Provolone recipe. Thick slices of eggplant are marinated in a vibrant Italian dressing infused with rosemary and oregano, imbuing them with earthy depth. Each slice is adorned with a rich marinara sauce, a melt-in-your-mouth slice of provolone cheese, and a finishing touch of Parmesan cheese. This dish offers a delightful interplay of textures and tastes, perfect as a light main dish, appetizer, or vegetarian side dish.

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Ingredients

• 1 large eggplant, cut crosswise into 1/2 inch thick slices
• 1 cup Italian salad dressing
• 1 tbs. rosemary
• 1 tbs. oregano
• 1 cup marinara sauce
• 12 slices provolone cheese
• 12 tbs. grated Parmesan cheese

Instructions

1. Lightly oil a large heavy baking sheet.
2. Brush both sides of sliced eggplant generously with Italian dressing and arrange on the prepared sheet.
3. Sprinkle rosemary and oregano over the eggplant slices.
4. Let sit at room temperature for 30 minutes.
5. Preheat broiler.
6. Broil the eggplant on the baking sheet until brown and cooked through, 5 minutes per side.
7. Preheat over to 450F
8. Place 1 tbs. marinara sauce on each slice.
9. Top each piece of eggplant with a slice of provolone and trim to fit.
10. Sprinkle 1 tbs. of Parmesan cheese on each eggplant slice.
11. Bake until cheeses melt and eggplant is heated throughout, about 5 minutes.

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Nutrition Facts

Calories

302

Fat

22 g

Sat. Fat

9 g

Carbs

14 g

Fiber

3 g

Net carbs

11 g

Sugar

9 g

Protein

14 g

Sodium

1036 mg

Cholesterol

35 mg