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.

Grilled Eggplant Parmigiana

2014-09-28 13:36:46

Serves 2

Write a review

Save Recipe

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

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

Instructions

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.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Eggplant Parmesan

My first introduction to this wonderful dish was made, as a side dish, in some holiday meal by my entirely German Grandmother. It has become undoubtedly my favorite dish.

My love of all foods Italian though, comes from my Grandfather a 100 % Pennsylvania Dutchman. He was one of the youngest quartermaster sergeants in WW 1 and after he mustered out, went to work for his sister’s husband in N.Y.C. in an overcoat factory. Most of the tailors at the plant were Italian and he roomed with them. They would start the “gravy ” before going to work and then made the spaghetti and other dishes when they came home. My Grandfather became hooked on spaghetti. He had a sixth sense about it. Even though he lived 10 miles away, on nights when we would be having spaghetti, just as we sat down to dinner, he and my grandmother would be at the front door.

There are a number of variations to the recipe, this one is fairly cheesy.

Ingredients for Eggplant Parmesan

Medium to Large eggplant peeled and sliced into ½ inch disks
2 -3 eggs with a little water for egg wash
5- 6 tbs flour, seasoned with salt & pepper
Flavored bread crumbs
1+ cups vegetable oil
2 cups Marinara or tomato sauce
¼ cup sugar approximate
1 ½ pounds ricotta cheese
12 ounces shredded mozzarella cheese

Directions for Eggplant Parmesan

Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to bread crumbs and cover completely .

In a frying pan large enough to accommodate small batches of eggplant place the oil, bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.

Using a Corningware 2 quart Blue Cornflower Casserole*, place a few spoonfuls of sauce on the bottom of the pan.Then using layers, place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella then a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready, bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.

Here are a few items to help make this recipe:
CORNINGWARE StoveTop 4-pc PYROCERAM Blue Cornflower Casserole Set
Anolon Advanced Hard Anodized Nonstick 12-Inch, 5-Quart Covered Saute Pan

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

*Of course the directions about the Blue Cornflower pan is just a joke. I was thinking about one Julia Childs early TV shows, when while giving her directions she jokingly picked up a green plastic spoon and insisted that whatever it was she was making needed to be stirred with a green plastic spoon. It was only after the episode had aired they found that in a number of markets, green spoons were sold out the next day. It was then they realized the power of not only Julia, but of TV also!

Eggplant Parmesan

2013-08-02 19:14:33

Serves 4

Write a review

Save Recipe

Ingredients

Medium to Large eggplant peeled and sliced into ½ inch disks
2 -3 eggs with a little water for egg wash
5- 6 tbs flour, seasoned with salt & pepper
Flavored bread crumbs
1+ cups vegetable oil
2 cups Marinara or tomato sauce
¼ cup sugar approximate
1 ½ pounds ricotta cheese
12 ounces shredded mozzarella cheese

Instructions

Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to read crumbs and completely bread.
In a frying pan large enough to accommodate small batches of eggplant place the oil bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.
Using a Corningware 2 quart Blue Cornflower Casserole, place a few spoonfuls of sauce on the bottom of the pan.Then using layers place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella the a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/