Balsamic Eggplant with Mushrooms

[Guest guest]

Balsamic Eggplant with Mushrooms

 

1 tbsp. plus 1 tsp. olive oil

4 small Japanese or regular eggplants, halved lengthwise, thinly sliced

3 1/2 tbsps. balsamic vinegar

1/2 lb. mushrooms, quartered

1 tbsp. parsley, chopped

 

Heat a heavy nonstick skillet over medium heat. Add half the oil to

skillet. Working in batches if necessary, add eggplant slices. Reduce

heat to low. Cover and cook 4 minutes or until eggplant is softened

and browned. Add 2 tbsps.

balsamic vinegar and boil 10 seconds or until vinegar is evaporated

and eggplants are glazed. Transfer eggplants to a serving platter cut

side up. Season with salt and pepper to taste. Set aside and keep

warm. Add remaining oil to skillet over medium heat. Sauté

mushrooms 3 minutes or until browned and softened. Sprinkle with

remaining balsamic vinegar. Cook about 10 seconds or until glazed and liquid

is reduced slightly. Season mushrooms with pepper to taste. Spoon

mixture over eggplants and sprinkle with parsley.

Makes 4 servings.