Grilled Eggplant Aubergine Parmesan Food

GRILLED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
• Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

GRILLED EGGPLANT PARMESAN

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 PARMESAN

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

GRILLED EGGPLANT PARM

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.
• Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.
• Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.
• Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.
• Sprinkle with the sliced basil and serve warm.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

GRILLED EGGPLANT PARMIGIANA

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.
• Prepare a gas grill for direct-heat cooking over moderate heat.
• Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.
• Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
• Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

GRILLED EGGPLANT PARMESAN

Steps:

• Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
• Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

GRILLED EGGPLANT PARMESAN

Steps:

• Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
• Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
• Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
• Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
• Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
• Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

GRILLED-EGGPLANT PARMESAN

Steps:

• Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
• Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
• Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.

GRILLED EGGPLANT PARMESAN STACKS

Steps:

• Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400°F.
• Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
• Coat large cookie sheet with vegetable cooking spray.
• Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
• Bake 15 minutes per side or until fork-tender.
• Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
• Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
• Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
• Makes approximately 2 1/2 cup sauce.
• Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
• Spoon one third of the sauce into shallow 2-quart baking dish.
• Arrange half the eggplant over sauce.
• Spoon half the remaining sauce over eggplant.
• Sprinkle on half of the mozzarella.
• Layer again with remaining eggplant, sauce and mozzarella.
• Top with parmesan.
• Cover with foil and bake 30 minutes.
• Bake uncovered 15 to 20 minutes more, until bubbly.
• Let stand 15 minutes before serving for easier cutting.
• Enjoy!

GRILLED MARINATED EGGPLANT

Steps:

• Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
• Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
• Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
• Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
• Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
• Chef's notes:
• You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
• For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.

GRILLED (THEN BAKED) EGGPLANT PARMESAN

Steps:

• Turn a grill on high. Slice the eggplant into quarter inch pieces (about 20 pieces. It's your preference if skin is left on or off.) Brush eggplant with olive oil. Season with salt. Grill eggplant pieces about 7 minutes per side or until nicely charred and tender.
• In a saucepan heat tomato sauces until bubbly.
• Preheat oven to 400 degrees F. In a 9x13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1/3 sauce, 1/2 eggplant, 1/3 sauce, 1/2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese. Add pepper to taste.
• Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble. Remove from heat and let stand for 5 minutes. Enjoy with a side of delicious garlic bread!