Best 5 Broiled Eggplant With Provolone Recipes

BROILED EGGPLANT

Steps:

• Wash and pat the eggplant dry. Cut off the top, and cut the eggplant lengthwise into slices that are around an inch thick. Place these pieces on a parchment-lined baking tray.
• Brush eggplant slices with olive oil and sprinkle both sides with salt.
• Using a pastry brush, coat all of the sides of the eggplant steaks with the marinade. Make sure the eggplant steaks are drenched in the sauce.
• Place the baking tray in a preheated broiler or oven. If you are using an oven, select the broil setting on low.
• Broil the eggplant for about 10 minutes, until the eggplant is cooked properly. Flip the eggplants and broil for another 10 minutes.
• Once the timer is up, remove the tray from the oven and enjoy!

BBQ EGGPLANT SANDWICHES WITH PROVOLONE AND MUSHROOMS

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.

POLPETTONE STUFFED WITH EGGPLANT AND PROVOLONE

Steps:

• Preheat the oven to 350. Oil a 10-inch-long roasting pan, and line with parchment.
• Cut the eggplant into small pieces. Heat a large heavy skillet over medium-high heat until hot. Stir in 1/4 cup of the oil, then add half the eggplant and cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer the eggplant to a paper-towel-lined platter, and cook the remaining eggplant with 1/4 cup of the oil; transfer to the platter.
• Add the remaining 2 tablespoons of oil to the skillet along with the garlic cloves and cook, stirring occasionally, until golden, about 4 minutes. Chop the tomatoes, and add to the skillet with a large pinch of salt and some pepper, and cook until their juices have evaporated, about 3 minutes. Stir in the basil and reserved eggplant, then remove the skillet from the heat. Discard the garlic, and season with salt to taste.
• Tear the bread into pieces and place in a bowl, then cover with the milk and let stand for 5 minutes. Squeeze the bread, and discard any excess milk; whisk in the Parmesan and eggs with the bread, along with a pinch of salt and pepper. Add the meats, combining well with your hands.
• Place a piece of parchment paper on a work surface. Using your hands, pat the meat mixture into a 10-by-8-inch rectangle (about 3/4 inch thick). Spread the eggplant sauce over top, leaving a 1-inch border, then sprinkle the provolone evenly over the sauce. Using the parchment as a guide, roll the meat around the filling, pinching the ends to seal and form a loaf. (If there is excess meat, cook and eat it separately.) Carefully transfer to the roasting pan.
• Brush the meatloaf with some oil, then bake until cooked through, about 45 minutes.

BROILED EGGPLANT WITH PARMESAN

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.

BROILED EGGPLANT WITH PROVOLONE

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.