This delicious Alton Brown-inspired eggplant steak recipe is a quick and easy meat-free option that’s perfect for weeknight dinners. With a rich, savoury glaze and crispy, golden Parmesan topping, it’s packed with flavour. You can easily swap in pantry staples, making it a simple, flexible dish everyone will love—no grill required!
Recipe Ingredients:
- 1 (12-ounce) eggplant, cut into 8 (1/2-inch thick) slices
- Kosher salt
- 1/4 cup Worcestershire sauce
- 1/4 cup thick steak sauce
- 1/2 cup olive oil
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
- Freshly ground black pepper, to taste
- 1 cup grated Parmesan
- 3 tablespoons chopped parsley, optional
How To Make Eggplant Steaks?
- Salt the aubergine: Place the slices on a wire rack set over the sink. Generously sprinkle with kosher salt on one side and let them sit for 15 minutes. Flip, salt the other side, and let sit for another 15 minutes. Rinse well under cool water, gently squeeze out excess moisture, and pat dry with paper towels.
- Preheat the broiler (grill): Position your oven rack in the top third of the oven and set it to the high broil (grill) setting.
- Make the marinade: In a large mixing bowl, whisk together the Worcestershire sauce, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and freshly ground black pepper to taste.
- Coat the aubergine slices: Add the slices to the bowl and toss them well so each one is fully coated with the marinade.
- Broil the first side: Arrange the slices on a wire rack set over a baking sheet. Broil (grill) for 3 to 4 minutes, or until golden and slightly charred on the top.
- Flip and broil the second side: Turn the slices over and broil for another 3 minutes until well browned.
- Add cheese and finish broiling: Sprinkle the Parmesan generously over the tops of the slices. Return to the broiler for about 1 minute, just until the cheese is golden and bubbling.
- Serve hot: Transfer to a serving platter and sprinkle with chopped parsley if using. Enjoy immediately while hot and crispy.
Recipe Tips:
- Salt the eggplant well: This step removes bitterness and draws out moisture, helping the slices get a better texture when broiled. Don’t skip the 15 minutes on each side.
- Use a wire rack for broiling: It allows heat to circulate under the slices, giving you even browning on both sides.
- Pat the slices dry after rinsing: Extra moisture will stop the eggplant from getting nicely crisp, so dry them thoroughly before marinating.
- Watch the broiler closely: Broilers can burn food fast. Keep an eye on the slices, especially after adding the cheese.
- Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that don’t melt well. Freshly grated cheese gives better browning and flavor.
How To Store Leftovers?
- Refrigerate: First, let the leftover eggplant steaks cool until they reach room temperature. Then store them in an airtight container in the fridge for up to 3 days.
- Reheat: Heat a non-stick skillet over medium heat and cook the slices for 2–3 minutes per side to re-crisp the exterior while warming the inside.
Nutrition Facts:
- Calories: 454.51
- Total Fat: 37.5g
- Saturated Fat: 8.95g
- Cholesterol: 27.5mg
- Sodium: 683.56mg
- Potassium: 314.5mg
- Total Carbohydrate: 21.04g
- Dietary Fiber: 2.78g
- Sugars: 16.37g
- Protein: 10.72g
Check out More Recipes:
Alton Brown Eggplant Steaks
Description
This delicious Alton Brown-inspired eggplant steak recipe is a quick and easy meat-free option that’s perfect for weeknight dinners. With a rich, savoury glaze and crispy, golden Parmesan topping, it’s packed with flavour. You can easily swap in pantry staples, making it a simple, flexible dish everyone will love—no grill required!
Ingredients
Instructions
- Salt the aubergine: Place the slices on a wire rack set over the sink. Generously sprinkle with kosher salt on one side and let them sit for 15 minutes. Flip, salt the other side, and let sit for another 15 minutes. Rinse well under cool water, gently squeeze out excess moisture, and pat dry with paper towels.
- Preheat the broiler (grill): Position your oven rack in the top third of the oven and set it to the high broil (grill) setting.
- Make the marinade: In a large mixing bowl, whisk together the Worcestershire sauce, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and freshly ground black pepper to taste.
- Coat the aubergine slices: Add the slices to the bowl and toss them well so each one is fully coated with the marinade.
- Broil the first side: Arrange the slices on a wire rack set over a baking sheet. Broil (grill) for 3 to 4 minutes, or until golden and slightly charred on the top.
- Flip and broil the second side: Turn the slices over and broil for another 3 minutes until well browned.
- Add cheese and finish broiling: Sprinkle the Parmesan generously over the tops of the slices. Return to the broiler for about 1 minute, just until the cheese is golden and bubbling.
- Serve hot: Transfer to a serving platter and sprinkle with chopped parsley if using. Enjoy immediately while hot and crispy.
Notes
- Salt the eggplant well: This step removes bitterness and draws out moisture, helping the slices get a better texture when broiled. Don’t skip the 15 minutes on each side.
- Use a wire rack for broiling: It allows heat to circulate under the slices, giving you even browning on both sides.
- Pat the slices dry after rinsing: Extra moisture will stop the eggplant from getting nicely crisp, so dry them thoroughly before marinating.
- Watch the broiler closely: Broilers can burn food fast. Keep an eye on the slices, especially after adding the cheese.
- Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that don’t melt well. Freshly grated cheese gives better browning and flavor.
Alton Brown Eggplant Steaks
