Broiled Eggplant With Provolone Recipes

Steps:

• Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.
• Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan.
• Broil eggplant until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
• Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more. Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
• To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.

Steps:

• Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
• Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

Steps:

• SALSA ~ MAKE FIRST:.
• Heat the broiler and cook the tomatoes, onion, and chil(es) about 4" from the heat, turning frequently, until lightly charred but still firm on the inside.
• Coarsely chop the tomatoes and onion.
• Peel the skin from the chili(es), seed the chili(es) and chop(if using).
• Combine the vegetables in a bowl with the cilantro, lime juice and salt.
• Serve at room temperature, or cover and refrigerate for up to 2 days. (We served it about 6 hours later.).
• GRILLED EGGPLANTS:.
• Whisk together the vinegar, oil, Italian seasoning, and red pepper flakes, and brush on cut sides of the eggplants.
• Sprinkle with salt and pepper.
• Heat the broiler and cook the eggplants about 6" from the heat, cut-side down, for about 5 minutes.
• Turn and broil cut-side up for about 3 minutes.
• Add the provolone and broil about 3 minutes more or until cheese is bubbly.
• Top with some Grilled Salsa.(yield 3 cups).

Steps:

• Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
• Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
• Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
• To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.