GRILLED EGGPLANT PARMESAN
Enjoy a lighter, un-fried version of eggplant Parmesan in the summer by grilling the seasonal veggies. The eggplant and tomatoes become so tender they're almost spreadable atop grilled bread slices, and possess a lovely smokiness from the grill.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a grill or grill pan for cooking over medium heat. Stir together the olive oil and garlic in a small bowl.
- Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt.
- Mix the Parmesan and chopped basil together in a small bowl.
- Lightly oil the grill grates. Grill the bread slices until they have developed grill marks and some char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside.
- Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes.
- Garnish the eggplant Parmesan stacks with torn basil leaves and drizzle with balsamic vinegar. Serve with the grilled bread on the side.
GRILLED EGGPLANT
Steps:
- Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
- For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.
ARGENTINIAN GRILLED EGGPLANT
Number Of Ingredients 9
Steps:
- 1. Preheat the grill to high.2. Cut the eggplants in half lengthwise do not trim off the stem ends. Mix the garlic and oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs and spices in a small bowl and set aside. 3. When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplants with the oil mixture. Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut sides up, until the flesh is soft, 6 to 8 minutes more. Serve immediately.Serves 6
Nutrition Facts : Nutritional Facts Serves
GRILLED EGGPLANT
Make and share this Grilled Eggplant recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel the eggplant, and then cut into 3/4-inch slices.
- Combine butter, garlic salt, and Italian seasonings; stir well.
- Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
- Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.
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