A delightful twist on a classic broiled eggplant dish, enhanced with a medley of fresh herbs and gooey mozzarella.
Combine the olive oil, lemon juice, chopped basil, parsley, salt, and pepper in a mixing bowl. Whisk until well blended.
Use freshly squeezed lemon juice for the best flavor.
Slice the eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
Ensure even coating of oil to prevent sticking during cooking.
Arrange the eggplant slices on a baking sheet in a single layer. Broil in the oven for 5 minutes on each side, or until tender and lightly browned.
Keep an eye on the eggplant to avoid over-browning.
Transfer the broiled eggplant slices to an ovenproof platter, slightly overlapping them. Top with slices of mozzarella cheese.
Overlap the eggplant slices slightly for a visually appealing presentation.
Broil the assembled dish for 1-2 minutes, or until the cheese is melted and bubbly.
Watch closely to prevent the cheese from burning.
Drizzle the prepared herb dressing over the dish and garnish with fresh basil leaves before serving.
Serve immediately for the best flavor and texture.
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