Ingredients
- 1/4 cup Worcestershire sauce
- 1/4 cup thick steak sauce
- 1/2 cup olive oil
- 2 tablespoon honey
- 2 teaspoons apple cider vinegar
- Kosher salt and fresh ground pepper
- 8 (1/2-inch) eggplant slices, purged with salt
- 1 cup grated Parmesan
- 3 tablespoons chopped parsley, optional
Directions
In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By lilcookie_518_1...
Brunswick, GA
on October 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It wasn't bad, it just wasn't good. It didn't taste like eggplant. Which for me isn't a good thing. For all the flavors and salt added to it, it wasn't as flavorful as I expected. If you don't like eggplant, I think you will like it because it's not very eggplanty. I love eggplant, and it's not something I enjoyed or will be in a rush to make again.
By Lady0210
Deep South Texas
on March 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty! Didn't even taste like eggplant. I purged the eggplant for 1/2 hour with sprinkled Kosher salt to draw out the water, then removed the salt when I patted them dry to keep the sodium down. I used the sauce as a marinade while my veggies were cooking, (steamed in oven in parchment paper for about 20 mins. The eggplant soaked up the sauce and I brushed them again when I flipped them over to grill the other side. The parmesan cheese adds a great flavor melted on top. My son doesn't like eggplant... but he ate 3 of these steaks.
By SmokyMountains
Knoxville, TN
on October 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I like eggplant, didn't like this. Husband hates eggplant, liked this.
Read all 29 reviews