Broiled Eggplant with Provolone and Tomato
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Info
Cook Time:
Serves: 4
Ingredients
- Tomato Vinaigrette (see recipe below)
- 1 small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.)
- 1 1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil)
- 1/4 teaspoon salt
- 2 oz. provolone cheese, cut into strips
- ===Tomato Vinaigrette===
- Combine the following ingredients into a bowl:
- 2 large tomatoes, chopped (about 2 cups)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 2 tablespoons capers
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 2 cloves garlic, finely chopped
Directions
1.Make Tomato Vinaigrette and set aside.
2.Turn oven on to broil.
3.Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
4.Spray both sides of eggplant and place in skillet.
5.Sprinkle 3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. Cook eggplant for 5 minutes until tender and remove from heat.
6.Arrange provolone cheese over eggplant.
7.Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
