GRILLED EGGPLANT PARMESAN
Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g
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 PARMESAN
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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 PARMESAN
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella for a memorable dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 8
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
Round out this meatless - but hearty - main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
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 (AUBERGINE) PARMESAN
I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.
Provided by Grooved Pavement
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
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 PARMIGIANA
Categories Cheese Dairy Garlic Herb Tomato Vegetable Vegetarian Quick & Easy Backyard BBQ Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
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 POMODORO
If you're lucky enough to have tomatoes and eggplants on hand-fire up the grill! How else can you make this amazing Grilled Eggplant Parmesan Pomodoro?
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat greased grill to medium heat.
- Grill vegetables 10 to 15 min. or until tender, turning after 8 min. and topping eggplant with mozzarella for the last minute. Transfer eggplant to platter; cover to keep warm.
- Place tomatoes and onions in food processor. Add dressing and garlic; process until smooth.
- Drizzle sauce over eggplant; top with Parmesan and crushed croutons.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g
GRILLED EGGPLANT PARMESAN
Steps:
- Heat oven to 350ºF.
- Heat grill pan over high heat. Sprinkle eggplant with pepper. Grill 2 min. on each side or just until evenly grill marked on both sides.
- Spread half the pasta sauce onto bottom of 13x9-inch pan sprayed with cooking spray; top with layers of eggplant, remaining pasta sauce and mozzarella. Cover.
- Bake 20 min. Meanwhile, combine remaining ingredients.
- Top eggplant mixture with bread crumb mixture; bake, uncovered, 5 to 8 min. or until eggplant is tender and topping is golden brown.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
GRILLED (THEN BAKED) EGGPLANT PARMESAN
Make and share this Grilled (Then Baked) Eggplant Parmesan recipe from Food.com.
Provided by nickfo
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 180.9, Fat 8.2, SaturatedFat 4.5, Cholesterol 25.8, Sodium 715.4, Carbohydrate 18.2, Fiber 6.5, Sugar 7.3, Protein 11
GRILLED EGGPLANT PARMESAN STACKS
We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.
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- Heat 2 teaspoons of the oil in a medium nonreactive saucepan. Add the onion and cook over moderate heat, stirring, until wilted, about 3 minutes. Tie the carrot, celery and rosemary together with cotton string and add to the saucepan along with the tomatoes and their juices. Season with a pinch each of salt and pepper and simmer over low heat, stirring to break up the tomatoes, until the sauce is slightly reduced, about 25 minutes. Discard the vegetable bundle.
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