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Meatless Monday: Eggplant Steaks

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Eggplant is the missing link between meat and vegetable. Hefty, hearty and eager for seasoning (or cheese or a spot between two buns), sliced eggplant is also easy enough to slap under a broiler and serve in a hurry. To up the appeal for carnivores, slather steak and Worcestershire sauces on each slice before browning. Whenever cheeseburger cravings strike, sprinkle some Parmesan and have a meaty meatless meal ready in under 10 minutes.

Eggplant Steaks

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

 

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.

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