Broiled Eggplant with Provolone and Tomato

Vegetarian Recipe from Italy: Broiled Eggplant with Provolone and Tomato

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Broiled Eggplant with Provolone and Tomato is a delicious and healthy dish that combines the flavors of eggplant, cheese, and tomatoes. This recipe is perfect for a light lunch or dinner and is sure to impress your family and friends.

History

This recipe is a modern twist on traditional Italian eggplant Parmesan. By broiling the eggplant instead of frying it, this dish is lighter and healthier while still being full of flavor.

Ingredients

tomato vinaigrette (see recipe below)
1 small unpeeled eggplant, cut into eight 0.75 inch slices (about 1 lb (454 g))
1.5 tsp fresh basil, chopped (or 0.5 tsp dried basil)
0.25 tsp salt
2 oz (57 g) provolone cheese, cut into strips

Tomato Vinaigrette

2 large tomatoes, chopped (about 2 cup)
1 tbsp fresh basil, chopped (or 1 tsp dried basil)
2 tbsp capers
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
2 tsp olive oil
0.5 tsp salt
2 cloves garlic, finely chopped

How to prepare

Tomato Vinaigrette

Combine all the ingredients in a bowl.
Set the mixture aside.

Eggplant

Preheat the oven to broil.
Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat it over medium-high heat.
Spray both sides of the eggplant slices and place them in the skillet.
Sprinkle 0.75 tsp of basil and 0.13 tsp of salt over the eggplant slices.
Cook the eggplant for 5 minutes until it becomes tender, then remove it from the heat.
Arrange provolone cheese over the cooked eggplant slices.
Place the skillet in the oven with the cheese surface about 3 inches from the heat source and broil for about 1 to 2 minutes, or until the cheese is melted.
Serve the eggplant topped with Tomato Vinaigrette.

Variations

Add sliced olives or roasted red peppers to the Tomato Vinaigrette for extra flavor.
Use mozzarella cheese instead of provolone for a milder taste.

Cooking Tips & Tricks

Make sure to slice the eggplant evenly so that it cooks evenly.

- Be careful not to overcook the eggplant, as it can become mushy.

- Use a good quality provolone cheese for the best flavor.

Serving Suggestions

Serve the Broiled Eggplant with Provolone and Tomato with a side salad or crusty bread for a complete meal.

Cooking Techniques

Broiling the eggplant gives it a nice charred flavor and melts the cheese perfectly.

Ingredient Substitutions

You can use any type of cheese you prefer in place of provolone.

Make Ahead Tips

You can prepare the Tomato Vinaigrette ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve the Broiled Eggplant with Provolone and Tomato on a platter garnished with fresh basil leaves for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a light white wine, such as Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as calcium and iron.

Alergens

Contains dairy (cheese)

Summary

This dish is a good source of protein and vitamins, while being relatively low in calories.

Summary

Broiled Eggplant with Provolone and Tomato is a delicious and healthy dish that is perfect for a light meal. With its flavorful Tomato Vinaigrette and melted cheese topping, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day, and I had just returned from the farmer's market with a beautiful, glossy purple eggplant. As I was flipping through my collection of recipes, I came across a handwritten card tucked away in the back of my recipe box. It was a recipe for Broiled Eggplant with Provolone and Tomato, and it sounded simply divine.

I couldn't remember where I had gotten the recipe from, but the ingredients were simple and the instructions were easy to follow. I decided to give it a try, and I'm so glad I did. It quickly became one of my favorite dishes to make, and whenever I serve it to my family and friends, they always ask for the recipe.

The key to making this dish delicious is to start with a ripe, firm eggplant. I always look for ones that are heavy for their size and have smooth, unblemished skin. I like to slice the eggplant into thick rounds, about half an inch thick, and then salt them generously to draw out any bitterness. After letting them sit for about half an hour, I rinse them off and pat them dry with paper towels.

Next, I brush the eggplant slices with olive oil and season them with salt, pepper, and a sprinkle of dried oregano. I place them under the broiler for a few minutes on each side, until they are golden brown and tender. While the eggplant is cooking, I slice some ripe tomatoes and thinly slice some provolone cheese.

Once the eggplant is done, I top each slice with a tomato slice and a piece of provolone cheese. I pop them back under the broiler for a few minutes, just until the cheese is melted and bubbly. The combination of the sweet, juicy tomatoes, the creamy provolone cheese, and the smoky, tender eggplant is simply irresistible.

I like to serve the Broiled Eggplant with Provolone and Tomato as a side dish with grilled chicken or fish, or as a light lunch with a simple green salad. It's a versatile dish that pairs well with a variety of main courses, and it's always a hit with everyone who tries it.

As I sit here writing out this recipe, I can't help but think back to all the different places and people who have contributed to my collection of recipes over the years. From my own mother, who taught me the basics of cooking when I was just a young girl, to the countless cookbooks and magazines that have inspired me to try new dishes, I am grateful for the wealth of knowledge and inspiration that I have received.

I often think about how food has the power to bring people together, to create memories and traditions that can be passed down from generation to generation. Every time I make this Broiled Eggplant with Provolone and Tomato, I am reminded of the joy and satisfaction that comes from sharing a delicious meal with the ones you love.

So, the next time you find yourself with a beautiful, ripe eggplant and a craving for something delicious, give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it on to someone you love, just like I have. Happy cooking!