Broiled Italian Eggplant

From the New American Heart Association Cookbook
1/2 cup italian dressing
1 tsp dried rosemary
1/2 tsp dried oregano
1 large eggplant
1 oz can tomato sauce
pepper to taste
1/2 cup grated mozzarella cheese

Combine italian dressing, rosemary, and oregano. Meanwhile slice eggplant in 3/4 in. slices.

Place eggplant and dressing mixture in a baggie or bowl and mix to cover. Allow to sit for 1 hr to marinate.

Preheat Broiler and place eggplant on a baking sheet. Broil 5 minutes per side until browned.
Layer eggplant, tomato sauce, and pepper to taste in an 8 in. baking dish. Place cheese over top layer and broil for an additional 2-3 minutes until melted and browned. Enjoy!

This was super easy. It took a while just because of the marinade time. Otherwise it was a no muss, no fuss sort of supper. It was also pretty yummy, particularly for an easy meal. During the summer I would consider making this using some farm fresh eggplant and chopped up tomatoes rather than the sauce. I think that could give it some awesome texture and flavor layering. Still easy peasy! And if you were trying to think economically, it was less than five dollars for 4 servings!

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