Recipe information
Yield
for 2 medium eggplants, about 3 pounds, to serve 5 or 6
Ingredients
Preparation
Choose firm, shiny eggplants. Wash them and cut into 1/2-inch slices, salt lightly on both sides, and let sweat on paper towels 20 to 30 minutes. Pat dry, arrange on an oiled baking pan, and brush tops with olive oil. Sprinkle on dried Italian or Provençal herbs (see page 44), cover with foil, and bake in a preheated 400°F oven for 20 minutes, or until just tender. For eggplant “pizza,” spread tomato sauce (page 30) over each slice, and sprinkle with Parmesan and a drizzle of olive oil. Brown under the broiler.
Julia's Kitchen Wisdom
Knopf
