Yield: Makes 4 servings, as a side dish.
Coat broiler pan with some of the olive oil. Slice eggplant into 1/2 inch rounds and place on the pan, then brush with remaining olive oil. Broil a few inches from the heat for about 10 minutes, until the eggplant is golden and soft in the center. Remove from heat. Sprinkle with salt and pepper, coat with a thin layer of basil pesto, and sprinkle with lemon juice. Return to the broiler for just a couple of minutes to warm, then serve immediately with grated Parmesan.
In this issue: Summer Off the Beaten Path
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