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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.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 ½-lb. eggplant, cut into 8 slices
Ingredient Line: 
4 Tbs. pesto
Ingredient Line: 
2 large tomatoes, chopped
Ingredient Line: 
4 oz. crumbled gorgonzola cheese
Ingredient Line: 
4 Tbs. capers, drained

Instructions: 

  1. Preheat oven to broil. Line baking dish with foil, and set aside.
  2. 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.
  3. To serve, arrange eggplant steaks on individual plates, and top each with equal amounts of tomatoes, Gorgonzola cheese and capers. Sprinkle with pepper.

Nutrition Information: 

Calories: 
245
Protein: 
10 g
Total Fat: 
16 g
Saturated Fat: 
7 g
Carbohydrates: 
17 g
Cholesterol: 
24 mg
Sodium: 
773 mg
Fiber: 
6 g
Sugar: 
9 g
Yield: 
Serves 4

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