Tim???s Most ???Eggxcelent??? Eggplant recipe
This is the “basic” recipe – please feel free to change to your liking……
Tim’s Most “Eggxcelent” Eggplant recipe
1 Large eggplant
1 tbsp Kosher salt
3-4 tbsp Extra Virgin Olive Oil
2 tbsp fresh, flat leaf parsley, chopped
2 tbsp fresh basil (pull into pieces with your fingers, not a knife)
1/2 to 3/4 cup freshly grated Parmigiano-Reggiano
(optional: I like some heat, so I add 1 tbsp of red pepper flakes to the finished dish) take the cut slices of eggplant and toss them with the salt, coating evenly. Let them sit for 30 minutes. Once the time is up, use a paper towel to remove the excess salt and pat the eggplants slices dry (i recently read in cook’s illustrated you don’t need to do this, I didn’t – but will leave it up to YOU!) move the oven rack to the highest position and warm your broiler up (approx 4 inches below heating coils). meanwhile, transfer the eggplant slices to your foil lined baking sheet, coating each of them with oil on both sides. Broil the slices for 3-4 minutes until you see a mahogany brown colour emerge. I turned them over & broiled the other side for another 3 minutes – just keep your eyes on them.
(optional: I like some heat, so I add 1 tbsp of red pepper flakes to the finished dish) take the cut slices of eggplant and toss them with the salt, coating evenly. Let them sit for 30 minutes. Once the time is up, use a paper towel to remove the excess salt and pat the eggplants slices dry (i recently read in cook’s illustrated you don’t need to do this, I didn’t – but will leave it up to YOU!) move the oven rack to the highest position and warm your broiler up (approx 4 inches below heating coils). meanwhile, transfer the eggplant slices to your foil lined baking sheet, coating each of them with oil on both sides. Broil the slices for 3-4 minutes until you see a mahogany brown colour emerge. I turned them over & broiled the other side for another 3 minutes – just keep your eyes on them.
Remove and sprinkle with the cheese. Return to broiler for just a few minutes while the cheese melts. Remove and sprinkle with any/all of the basil, parsley and red pepper flakes. Serve immediately.
YUM — eat up = they are delicious 🙂
What would helen do? 
I love eggplant & those look delicious! Thanks for the recipe. I’ll have to give it a try one of these days.