My family LOVES eggplant. As a kid, I turned my nose up at it just because it sounded gross. It really isn't. You just have to know how to cook it- which I didn't, until recently. This cheesy eggplant tastes like a mouthful of butter and cheese. Yummm... And I can justify it because eggplant sounds healthy. Wanna' know how? Good. I took pics...
Start with some pretty eggplant. Any color is just fine.
Peel and slice 3/8" thick. Not 1/2". Not 1/4". 3/8". Got it? Good.
Place the slices on a cookie sheet and sprinkle with sea salt. If you are smarter than me, always use parchment paper underneath for easy cleanup. Then, put a little dab of butter on each one.
Broil until they turn golden brown and are tender. If you don't cook it long enough it will be bitter. I do mine on low.
Put a little cheese on each one. You can use any cheese you want. Here I used American...
...and here I used a Monterrey Jack & Cheddar blend and Mozzarella (and I was smart enough to use the parchment paper.) Cheddar is pretty good, too. Make a variety and taste-test if you want to.
Put it back in the oven to broil again until the cheese is melted and bubbly.
That is it! Easy, right?
For my Eggplant Parmesan post, click HERE.