You are here

Melanzane Alla Griglia

Heart.Foods's picture
  Reduced calorie italian salad dressing 1⁄2 Cup (8 tbs)
  Rosemary 1 Teaspoon
  Oregano 1⁄4 Teaspoon
  Eggplant 1 Large
  No salt added tomato sauce 1 Cup (16 tbs)
  Freshly ground black pepper 1⁄2 Teaspoon (Or To Taste)
  Freshly grated parmesan cheese 2 Ounce

In a bowl, combine salad dressing, rosemary and oregano.
Set aside.
Peel eggplant and cut it crosswise in 3/4-inch slices.
Place in a medium shallow bowl.
Add dressing and herb mixture, being sure to evenly coat the slices of eggplant.
Cover and refrigerate 1 hour.
Preheat broiler.
Arrange eggplant slices on a baking sheet.
Broil 3 inches from a medium-low setting about 5 minutes on each side, or until slices are tender and lightly browned.
After broiling eggplant, arrange the slices and tomato sauce in alternate layers in an 8-inch-square baking dish, seasoning each layer lightly with pepper.
Top with grated cheese.
Broil again for about 2 minutes, or until cheese is brown.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (16 votes)