Serves 8

Prep time 15 min.

Cook time 15 min.


1 large eggplant, 1 1/2 lb., peeled and cut into 8 rounds (3/4-inch thick each)

1 clove garlic, halved crosswise

¼ cup olive oil, divided

1 can (28oz.) Del Monte® Petite Cut Diced Tomatoes

2 Tbsps. balsamic vinegar

1 cup shredded low fat mozzarella cheese, (4 oz.)

2 Tbsps. chopped fresh basil [or 2 tsp. dried basil ]

2 Tbsps. chopped fresh Italian parsley [or 2 tsp. dried parsley]

2 tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary], crushed

¼ cup grated Parmesan cheese

Salt and black pepper, optional


  1. Preheat broiler.

  2. Arrange eggplant slices on a baking sheet. Rub both sides of the slices with garlic and brush with 4 tsp. oil. Lightly sprinkle with salt, if desired. Broil 5 minutes on each side or just until tender and beginning to brown lightly.

  3. Meanwhile, drain tomatoes, reserving 1/4 cup juice; set aside. Bring vinegar to a boil over medium-high heat in a large saucepan. Boil 30 seconds or until reduced to 1 Tbsp. Add tomatoes and reserved juice. Cook 3 minutes or until hot, remove from heat, stir in remaining oil, and season to taste with salt and pepper, if desired. Set aside.

  4. Gently stir together mozzarella, basil, parsley and rosemary in a small bowl. Sprinkle evenly over eggplant slices and broil 2 minutes or until melted. Remove from broiler and top with equal amounts of tomato mixture and Parmesan. Garnish with additional basil, if desired.


VARIATION: To make Portobello Mozzarella Melts, prepare recipe as directed, except substitute 8 large portobello mushrooms, stems removed, for eggplant.

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