The CSA share comes every Tuesday evening which means Tuesday dinner is the use-up-last-week’s share night. Tonight that meant one lovely globe eggplant and two tomatoes. Time was short so I browned eggplant rounds in the cast iron pan, topped them with whole basil leaves, slices of tomato, salt and olive oil and broiled them until the tomatoes softened and started bubbling, then I topped them with grated Parmesan and passed them under the broiler for another minute or two.
It’s only a slight stretch to say that we got individual eggplant Parmesan rounds in a matter of 15 minutes. It’s a keeper in any case. I’m sure a mix of oregano and basil would be good too and of course a more typical preparation would have used thick slices of mozzarella but I loved this version.
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1 medium globe eggplant (save a few for garnish)
2-3 medium-large slicing tomatoes, cut into 1/3-inch thick slices, on the equator
1 cup basil leaves
1/3 – 1/2 cup grated Parmesan
Turn on the broiler
Slice the eggplant into 1/2-inch thick rounds. Heat a little olive oil in a large skillet. Cook the rounds, sprinkled with salt over high heat until brown on both sides, about 5 minutes for the first a bit less for the second side. Put the browned rounds on a baking sheet.
Top each round with a few basil leaves, then a slice of tomato, a sprinkle of salt and drizzle of olive oil. Set the pan under the broiler and broil until the tomatoes have softened and are bubbling a little. Remove from the oven and divide the Parmesan between all the rounds. Return to the broiler for another minute or two until melted and browning. Garnish with chopped basil and serve.