Grilled Eggplant Parmesan
Grilled Eggplant Parmesan is a main course that serves 4. For $1.89 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 16g of protein, and 24g of fat. A mixture of eggplant, tomato sauce, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Sugar Dish Me has 941 fans. It is perfect for The Fourth Of July. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 68%. If you like this recipe, you might also like recipes such as Grilled Eggplant Parmesan, Grilled Eggplant Parmesan, and Grilled Eggplant Parmesan.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1-2 medium eggplant, cut into ¼-1/2" thick slices
sliced fresh basil, oregano, and shaved Parmesan cheese to garnish
3 tablespoons olive oil
3 tablespoons Panko bread crumbs
2 tablespoons salt
2 cups shredded mozzarella cheese
1½ cups tomato sauce
½ cup warm water + 8 cups cold water
Equipment:
bowl
frying pan
spatula
grill
Cooking instruction summary:
Place the eggplant slices in a large deep bowl or pan. Dissolve the salt in the warm water and pour it over the eggplant. Pour the cold water over it. The eggplant will float so find something to weigh it down- I flip a bowl upside down and place it right on top of the eggplant. Let it stand for 30 minutes.While the eggplant soaks, gather the rest of your ingredients. I like to put everything on a tray so that cooking outside is a little easier because once you start grilling this goes fast! A small bowl for the oil + a brush is helpful. You'll also want to have a clean plate, a spatula, and a spoon for the sauce.Combine the 3 Tablespoons Panko bread crumbs with the 2 teaspoons olive oil.Heat the grill to about medium.Drain the eggplant and pat it dry. Brush one side with the olive oil, sprinkle with the kosher salt if desired, and place the slices, oil side down, on the hot grill.Cook for a couple minutes- until nice grill marks appear on the side touching the grill. While the eggplant cooks, brush the top with olive oil.FLIP!While the eggplant cooks on the second side, spoon tomato sauce onto each slice.When the second side is done, remove the slices to the clean plate. Sprinkle with the mozzarella cheese, and then the bread crumbs.Top with the fresh basil, oregano, and shaved Parmesan. Serve immediately.
Step by step:
1. Place the eggplant slices in a large deep bowl or pan. Dissolve the salt in the warm water and pour it over the eggplant.
2. Pour the cold water over it. The eggplant will float so find something to weigh it down- I flip a bowl upside down and place it right on top of the eggplant.
3. Let it stand for 30 minutes.While the eggplant soaks, gather the rest of your ingredients. I like to put everything on a tray so that cooking outside is a little easier because once you start grilling this goes fast! A small bowl for the oil + a brush is helpful. You'll also want to have a clean plate, a spatula, and a spoon for the sauce.
4. Combine the 3 Tablespoons Panko bread crumbs with the 2 teaspoons olive oil.
5. Heat the grill to about medium.
6. Drain the eggplant and pat it dry.
7. Brush one side with the olive oil, sprinkle with the kosher salt if desired, and place the slices, oil side down, on the hot grill.Cook for a couple minutes- until nice grill marks appear on the side touching the grill. While the eggplant cooks, brush the top with olive oil.FLIP!While the eggplant cooks on the second side, spoon tomato sauce onto each slice.When the second side is done, remove the slices to the clean plate. Sprinkle with the mozzarella cheese, and then the bread crumbs.Top with the fresh basil, oregano, and shaved Parmesan.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
