Broiled Eggplant Steaks with Gorgonzola Cheese
30 minutes or fewer Feature luscious summertime eggplants as a light main course, and dress them up with chopped tomatoes, sprinkles of Gorgonzola cheese and capers.
1 ½-lb. eggplant, cut into 8 slices
4 Tbs. pesto
2 large tomatoes, chopped
4 oz. crumbled gorgonzola cheese
4 Tbs. capers, drained
- Preheat oven to broil. Line baking dish with foil, and set aside.
- Arrange eggplant slices in dish, and brush tops with 2 Tbs. pesto. Broil until tops begin to brown and eggplant begins to soften, 3–5 minutes. Turn over using a spatula, and spread remaining pesto on second sides. Broil about 5 minutes more. Remove from oven.
- To serve, arrange eggplant steaks on individual plates, and top each with equal amounts of tomatoes, Gorgonzola cheese and capers. Sprinkle with pepper.