I peel and slice it about 1/2 inch thick. I then brush both sides of the slices with olive oil, and broil them in the oven for about 5-6 minutes on each side. While that's broiling, I slice a loaf of french bread lengthwise, then on about a 6 inch piece of the bottom part (for one good-sized serving), I layer either provologne or swiss cheese (either tastes good). I then place the broiled eggplant on top of the cheese, then layer thinly sliced tomatoes on top of the eggplant. I pop it into the oven and broil until the cheese is bubbly and the tomatoes are cooked (just a few minutes).
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