Unlike the traditional version, which has the eggplant battered
and fried, and then baked in a casserole, this quick, clean version is made under the broiler
in just a few steps. It's fun to prepare and really delicious. Be sure to use a good
commercial tomato sauce (or your own favorite homemade) and high-quality Parmesan cheese,
freshly grated, if possible.
Preparation facts
Yield: 2 servings
Ingredients
extra-virgin olive oil as needed
2 small Japanese, Chinese, or Baby Italian eggplants (about 6
ounces each)
salt to taste
freshly ground black pepper to taste
6 Tbs good-quality tomato sauce
6 Tbs part-skim ricotta cheese
6 Tbs shredded part-skim mozzarella cheese
1 Tbs grated Parmesan cheese
3 Tbs minced fresh basil (optional)
Directions
Preheat the broiler to 500°F and move the oven rack to the highest
position. Lightly brush a baking sheet with olive oil.
Cut the eggplants in half lengthwise, and place each half cut-side-up
on the prepared baking sheet.
Lightly brush the cut surface of each eggplant half with olive oil,
then broil until the top is golden and fork-tender (about 5 to 6 minutes). Turn the eggplant
halves over, and broil on the second side until very soft, another 5 to 6 minutes or so.
Remove the eggplants from the broiler and lower the oven rack to the
second highest position.
Turn the eggplants cut-side-up, and sprinkle lightly with salt and
pepper. Spread each half of the eggplant with 1 1/2 tablespoons tomato sauce, then spoon 1 1/2
tablespoons ricotta over each half in an even layer. Sprinkle each half with 1 1/2 tablespoons
mozzarella and 1/2 tablespoon Parmesan.
Return to the broiler and cook until the cheeses are melted and have
formed a lovely golden brown crust, about 5 to 7 minutes. Serve immediately, topped with a
sprinkling of minced fresh basil.
Tip: Cover tightly and refrigerate. This dish will keep for only 2 days
and is best eaten right after it's made.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
