Eggplant Parmigiana

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 large eggplant sliced in ½-inch rounds (about 8 slices)
• Olive oil for brushing
• 1-2 large fresh ripe tomatoes, sliced (about 8 slices)
• ½ cup pesto 
• ½ cup freshly grated Parmesan cheese

Procedure:

1. Preheat broiler
2. Prepare a baking sheet: line with foil and spray with olive oil
3. Spread tomato slices on sheet and broil for about 10 minutes (until soft); transfer to a large platter and set aside
4. Brush eggplant slices with olive oil; spread on prepared baking sheet
5. Broil first side of eggplant for about 10 minutes
6. Flip and brush other side of eggplant with olive oil; broil another 5 minutes or until soft (tip: both the eggplant and tomatoes can also be grilled instead)
7. Top each eggplant round with one tomato slice (choose appropriate size of tomato slice to match each eggplant slice)
8. Top each round with 1-2 tablespoons of pesto
9. Sprinkle with Parmesan cheese
10. Melt the cheese in the broiler (or on the grill); serve immediately