Eggplant Steak in Tomato Sauce
Cut thick and broiled, these slices of eggplant have a crisp outside
and delectably creamy inside. Don't cut them too thin, or the interiors
won't be thick enough to get creamy. Presented on a simple bed or
tomato sauce with a hint of oregano, they provide a winning centerpiece
on a dinner plate.
2 small to medium eggplants
1/4 cup olive oil
2 cloves garlic
Salt and pepper
One 16-ounce can tomato sauce
1/4 teaspoon whole dried oregano
Preheat the broiler and line the broiler
pan with foil to ease cleaning. Trim the top and bottom off the
eggplants, and slice them into 1/2- to 3/4-inch thick slices. Place on
Put the olive oil into a cup or small
bowl and pass the garlic through a press directly into the cup. Use a
pastry brut- to stir the garlic and oil, then paint this oil onto each
site of the eggplant slices.
Sprinkle the slices with salt and pepper
and broil for 3 to 5 minutes on each side, until well browned but not
While the eggplant is broiling, put the
tomato sauce small saucepan, stir in the oregano, and warm over medium
heat until heated enough.
To serve, spoon a puddle of tomato sauce
onto each plate and lay slices of boiled eggplant on top.