Broiled Eggplant Italiano
Experience the bold flavors of Italy with Broiled Eggplant Italiano, a simple yet elegant dish bursting with Mediterranean charm. This recipe transforms tender, caramelized eggplant slices into a mouthwatering delight with a topping of rich marinara sauce, golden bubbly mozzarella, and nutty Parmesan cheese. Seasoned with aromatic garlic, oregano, and a dash of black pepper, every bite is a burst of savory perfection. The broiling technique ensures the eggplant is perfectly cooked and slightly smoky, while a finishing touch of fresh basil adds a pop of vibrant freshness. Ready in just 35 minutes, this versatile recipe can be served as a hearty appetizer, a flavorful side dish, or even a vegetarian main when paired with crusty bread or a crisp garden salad. With its irresistible layers of flavor and effortless preparation, Broiled Eggplant Italiano will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 medium (about 1 pound each) Eggplant
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1.5 cups Marinara sauce
- 1 cup, shredded Mozzarella cheese
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped (optional) Fresh basil leaves
- Cooking spray
Instructions
Preheat your oven's broiler to high and position a rack about 6 inches from the broiler element.
Slice the eggplants into 1/2-inch-thick rounds and arrange them on a large baking sheet lined with aluminum foil or parchment paper.
Lightly spray the foil or parchment with cooking spray to prevent sticking.
Brush both sides of the eggplant slices with olive oil and season evenly with salt, black pepper, garlic powder, and dried oregano.
Place the baking sheet under the broiler and broil the eggplant slices for 5-7 minutes per side, or until they are tender and lightly golden. Flip the slices halfway through cooking.
Remove the baking sheet from the oven and reduce the oven temperature to 375°F (190°C).
Top each broiled eggplant slice with a spoonful of marinara sauce, followed by a sprinkle of shredded mozzarella cheese and grated Parmesan cheese.
Return the baking sheet to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Optional: Switch the oven to broil for the last 1-2 minutes to achieve a golden, bubbly cheese topping.
Carefully remove the tray from the oven and let the eggplant cool for 2-3 minutes.
Garnish with freshly chopped basil leaves before serving.
Serve warm as a side dish, appetizer, or paired with crusty bread for a light main course.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 43.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1374 mg | 106% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
