Pan-grilled eggplants with tomato sauce and cheese

Pan-grilled eggplants with tomato sauce and cheese

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Author Connie Veneracion


  • 2 large eggplants (I used the long Asian variety)
  • 2 to 3 tablespoons olive oil plus a little more for brushing the skillet
  • 1 teaspoons salt
  • 1/2 teaspoons pepper
  • 1/4 teaspoons dried thyme
  • 1/2 cup tomato sauce (I used homemade)
  • cheese (any variety that melts well), grated


  • Cut the eggplants into slices about a quarter of an inch thick. The shape is really irrelevant; it’s the thickness that really matters. Place the eggplant slices in a bowl. Toss with the olive oil, thyme, salt and pepper.
  • Heat a heavy skillet (I used a cast iron pan), brush the bottom with a little olive oil, and grill the eggplants until lightly charred and just done (see tips).
  • Arrange the eggplant slices, slightly overlapping, on two heat-proof plates.
  • Divide the tomato sauce into two portions and pour over the eggplants. Top with grated cheese.
  • Broil at 475F, about six inches from the heat just until the cheese is bubbly and lightly browned.
  • Serve the eggplants hot accompanied by bread, rice or pasta.