I tried a recipe recently that called for grilled eggplant, and the recipe (and in fact, the internet at large) advised that if you don’t have a grill, that you can just hold the eggplant over the flame of your gas grill. Well, it worked (i.e., it cooked) and it even tasted good, but it took forever (imagine grilling piece by piece). I think that Jessie’s suggestion to broil it might be better.

I will have to try broiling it before putting it in eggplant parmesan. I’ve always dipped it in egg first and then breaded it and then fried it. Yeah, not terribly healthy!