Broiled Eggplant Steaks with Gorgonzola Cheese
Recipe from Vegetarian Times

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.


Broiled Eggplant Steaks with Gorgonzola Cheese

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Servings: Serves 4
Related Categories: Dinner, Eggplant, Low Calorie, Low Carb, Quick and Easy, Vegetarian Eggplant
 
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Ingredients
  • 1  1/2-pound
    eggplant, cut into 8 slices
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  • 4  tablespoons
    pesto
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  • 2  large
    tomatoes, chopped
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  • 4  ounces
    crumbled Gorgonzola cheese
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  • 4  tablespoons
    capers, drained
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  •  
    Freshly ground black pepper to taste
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Directions
1.
Preheat oven to broil. Line baking dish with foil, and set aside.
2.
Arrange eggplant slices in dish, and brush tops with 2 tablespoons 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, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 24 mg, Sodium 773 mg, Carbohydrate 17 g, Fiber 6 g, Protein 10 g, Sugars 9 g Percent Daily Values are based on a 2,000 calorie diet
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