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Eggplant Steak in Tomato Sauce

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.


Serves 4

  • 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

  1. 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 broiler pan.

  2. 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.

  3. Sprinkle the slices with salt and pepper and broil for 3 to 5 minutes on each side, until well browned but not burned.

  4. While the eggplant is broiling, put the tomato sauce small saucepan, stir in the oregano, and warm over medium heat until heated enough.

  5. To serve, spoon a puddle of tomato sauce onto each plate and lay slices of boiled eggplant on top.

More about Healthy Eggplant Recipes


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