Broiled Eggplant


1 medium eggplant
2 tablespoons olive oil
4 tablespoons basil pesto
salt and pepper
juice of 1 lemon
grated Parmesan


Coat broiler pan with some of the olive oil. Slice eggplant into ½ inch rounds and place on the pan, then brush with remaining olive oil. Broil a few inches from the heat for about 10 minutes, until the eggplant is golden and soft in the center. Remove from heat. Sprinkle with salt and pepper, coat with a thin layer of basil pesto, and sprinkle with lemon juice. Return to the broiler for just a couple of minutes to warm, then serve immediately with grated Parmesan.


Makes 4 servings, as a side dish.

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