Grilled Eggplant Parmigiana
On a recent trip to the green grocer I picked up a very nice large eggplant. Pondering what to make for dinner , I thought perhaps eggplant parmigiana, but I really didn’t feel like breading and frying the slices. Looking out the kitchen window I spied the BBQ and thought why not try grilled eggplant instead. It’s a simple enough dish and it is very easy to prepare. I have for years peeled my eggplants for all my recipes, but about a year ago I tried one recipe with the skin on and it was just fine, so I leave it on for most of my recipes now,which in this recipe helps to hold the eggplant together while grilling.
Ingredients for Eggplant Parmigiana
- 1 large Eggplant thickly sliced = enough for 2
- 2 cups approximate your favorite tomato sauce
- 2-3 cups shredded mozzarella cheese
- 4-5 Tbs canola oil
- salt and pepper
Directions for Grilled Eggplant Parmigiana
Preheat grill to medium high
Slice the eggplant into thick 1/4 inch or more slices and lay out on a baking sheet. Lightly oil and season with salt and pepper on both sides.
In batches grill the eggplant on both sides until you have fairly good char marks and the eggplant is slightly softened.
Allow the Eggplant to cool a little so that it is easy to handle.In a baking dish large enough to accommodate at least three layers of eggplant, place a little sauce in the bottom of the dish (this helps to keep the finished dish from sticking to the bottom ) now place a layer of eggplant, spoon sauce over and sprinkle with mozzarella, continue to layer ending with a layer of cheese at the top.
Bake at 375 covered for about 30-40 minutes until you can see the sauce bubbling at the edges of the dish. Remove the cover and baked uncovered for the last 5 -10 minutes to lightly brown the top layer of cheese.
Remove from the oven and let stand for about 5 minutes. Serve as a stand alone dish or with pasta and extra sauce.
Here are a few items to help make this recipe:
Staub Rectangular Ceramic Baking Dish – White
Weber Genesis 6531001 E-330 637-Square-Inch 38,000-BTU Liquid-Propane Gas Grill, Black
I really can’t get excited over vegetables, other than raw carrots which I adore! And it was too hard to eat the sauce and cheese around it. Next time layer it with chicken. Rule #1 applies- no tasty, no ratey, but everyone else seemed to gobble it up.
- 1 large Eggplant thickly sliced = enough for 2
- 2 cups approximate your favorite tomato sauce
- 2-3 cups shredded mozzerella cheese
- 4-5 Tbs canola oil
- salt and pepper
- Preheat grill to medium high
- Slice the eggplant into thick 1/4 inch or more slices and lay out on a baking sheet. Lightly oil and season with salt and pepper on both sides.
- In batches grill the eggplant on both sides until you have fairly good char marks and the eggplant is slightly softened.
- Allow the Eggplant to cool a little so that it is easy to handle.In a baking dish large enough to accommodate at least three layers of eggplant, place a little sauce in the bottomof the dish (this helps to keep the finished dish from sticking to the bottom ) now place a layer of eggplant, spoon sauce over and sprinkle with mozzerella, continue to layer ending with a layer of cheese at the top.
- Bake at 375 covered for about 30-40 minutes until you can see the sauce bubbling at the edges of the dish. Remove the cover and baked uncovered for the last 5- 10 minutes to lightly brown the top layer of cheese.
- Remove from the oven and let stand for about 5 minutes. Serve as a stand alone dish or with pasta and extra sauce.
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