Broiled Eggplant Slices with Two Cheeses

Name: Broiled Eggplant Slices with Two Cheeses
Yield: Serves 4 to 6 as a side dish
Ingredients: 2 pounds, eggplant (about 2 medium eggplants); 1 tablespoon, table salt; 2 tablespoons, extra-virgin olive oil; 4 teaspoons, balsamic vinegar; 2 teaspoons, minced garlic; 3/4 cup, shredded fresh mozzarella (3 ounces); 6 tablespoons, grated Parmesan cheese (1 1/2 ounces); , Ground black pepper; 2 - 3 tablespoons, minced fresh parsley leaves or finely shredded fresh basil

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Appears in Cook's Illustrated July/August 1993

To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

SERVES4 to 6 as a side dish

TIME45 minutes, plus 1½ hours standing

WHY THIS RECIPE WORKS

For an eggplant recipe with rich, meaty flavor, we turned to salting. We found that eggplant must macerate for at least 1 1/2 hours, preferably for two to three, to allow the salt to do its job. Salting alone, however, was not sufficient. T...

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