Ingredients
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1/4 cup olive oil
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2 tablespoons fresh basil, chopped
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2 tablespoons fresh parsley, chopped
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2 tablespoons lemon juice
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 large eggplant, sliced into eight 1/3-inch thick slices
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3 tablespoons olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 ounces mozzarella cheese, cut into 1/8-inch slices
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Instructions
- Combine the first six ingredients in a small bowl, beating with a wire whisk until blended. Set aside.
- Brush both sides of eggplant slices with the 3 tbsp olive oil. Arrange eggplant slices in a single layer ona n ungreased baking sheet. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Broil 5 1/2 inches from heat (with electric oven door partially opened) for 5 minutes on each side or until tender and lightly browned. (Smaller eggplants will need less time).
- Arrange eggplant slices on an ovenproof platter or casserole dish, overlapping slices slightly. Arange cheese slices over the eggplant slices. Broil for 1 minute or until cheese melts.
- Whisk the reserved olive oil mixture until blended. Spoon over the eggplant. Garnish with fresh basil sprigs if desired.