This month’s “fresh from the garden” recipe redux theme inspired me to step outside my comfort zone to use a common vegetable that I’ve never actually cooked at home. Eggplant. Don’t know why but this purple member of the nightshade family has intimidated me for years.
As I tend to do on Sundays, I biked to the Grant Park farmer’s market to see what was good. I wanted all the tomatoes, okra and artisan bread but I also wanted a bit of a challenge.
I’m kinda smitten with the color purple. This Japanese eggplant at the FreeWheel Farm booth caught my eye so I took some home. I also picked up some Pearson Farm peaches, which were ridiculously good. (Check back later this week for a new peach recipe and many more in my peach roundup.)
Because I am a complete novice at cooking eggplant, I kept it simple. I love the flavors of eggplant parmesan but often find it to be a bit heavy on the cheese and breading. I wanted to incorporate the flavors of eggplant parmesan but without all the calories. I also wanted to get in and out of the kitchen quick because well… it’s summer… in Atlanta.
This easy broiled eggplant recipe does the trick.
Broiled Eggplant with Marinara
- 3 medium Japanese eggplant
- 2 tablespoons olive oil
- salt and pepper to taste
- ½ cup your favorite marinara sauce
- 2 tablespoons parmesan cheese
- fresh basil leaves garnish
- Move an oven rack to the upper position. Preheat the broiler to high.
- Slice the eggplant into even discs. Spread on a large baking sheet in a single layer.
- Drizzle with olive oil, salt and pepper. Toss to coat. Broil the eggplant 3-4 minutes on high. Flip and broil another 2 minutes or until the eggplant reaches the desired golden brown.
- Top with warm marinara sauce and sprinkle with parmesan and fresh basil.
- Serve warm.