Italian · Dinner
Grilled Eggplant with Melted Cheese
Thick eggplant steaks are grilled until smoky and charred, then topped with melted mozzarella and Parmesan, garlic tomato sauce, and fresh basil. A rustic Italian vegetarian dish built on the foundation of charred eggplant flavour and melted cheese.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
317Calories
16.5gProtein
19.4gFat
18.9gCarbs
8.3gSugar
7.9gFiber
694mgSodium
41mgChol
8.2gSat Fat
700mgPotassium
342mgCalcium
1.9mgIron
0.5mcgVitamin B12
12mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Slice eggplant lengthwise into 3 steaks about 1/2 inch thick, season with salt and pepper, let sit 10 minutes, then pat dry.
2
Char
Brush eggplant steaks with olive oil and grill over medium-high heat 4 to 5 minutes per side until tender, charred, and smoky.
3
Simmer
Warm canned tomatoes with minced garlic in a small pan over medium heat for 5 minutes, stirring occasionally, until thickened slightly.
4
Plate
Transfer eggplant to a tray, top with tomato sauce, mozzarella, and Parmesan, broil on high for 2 to 3 minutes until cheese melts, scatter basil on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g eggplant
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 clove2 clove garlic
- 160g160g canned crushed tomatoes
- 86g86g mozzarella
- 28g28g parmesan
- 88 fresh basil leaves
