Return to Content

Broiled Eggplant Slices

Broiled Eggplant Slices
3 votes, 3.67 avg. rating (74% score)
Print Friendly

Yield: Serves 4

Here is a quick and easy way to prepare eggplant. The best part is that this technique involves very little oil. Consequently, it produces a light result that is also low in calories. Eggplant slices prepared according to step #1 may be substituted in other recipes that call for slices that have been breaded and fried.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 medium eggplant, peeled or unpeeled
  • 2 to 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 large tomatoes, peeled and sliced
  • 1 tablespoon chopped fresh basil
  • 4 ounces mozzarella cheese, grated


1. Slice the eggplant into1/2-inch-thick rounds. Generously brush both sides of each slice with oil. Place on a flat baking sheet and sprinkle with salt and pepper. Slide under the broiler and cook for 8 to 10 minutes, turning once, until the eggplant is tender and lightly browned.
2. Top each slice of eggplant with a tomato slice and sprinkle with fresh basil. Scatter the mozzarella cheese over the tomato and return to the broiler to melt the cheese. Serve immediately.
Updated Friday, November 19th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111