Broiled Eggplant with Provolone

• 1 large eggplant, cut crosswise into 1/2-inch-thick rounds
• 3/4 to 1 cup bottled Italian salad dressing
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 cup (about) purchased marinara sauce
• 12 slices (about) provolone cheese
• 12 tablespoons (about) grated Parmesan cheese

1. Lightly oil heavy large baking sheet.
2. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet.
3. Sprinkle rosemary and oregano over.
4. Let stand at room temperature 30 minutes.
5. Preheat broiler.
6. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side.
7. (Can be prepared 1 hour ahead.
8. Let stand at room temperature.)
9. Preheat oven to 450F.
10. Top each eggplant slice with 1 rounded tablespoon sauce.
11. Place 1 provolone slice atop each eggplant round and trim to fit.
12. Sprinkle each with 1 tablespoon Parmesan.
13. Bake until cheeses melt and eggplant is heated through, about 5 minutes.

eggplant, italian salad dressing, rosemary, oregano, provolone cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/broiled-eggplant-with-provolone-726 (may not work)