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Fast & Easy Gourmet Recipe For Grilled Eggplant Parmesan

Sunday BBQ: Grilled Eggplant Parmigiana

Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead — grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break.

Grilled Eggplant Parmigiana

Grilled Eggplant Parmigiana

Fast & Easy Gourmet Recipe For Grilled Eggplant Parmesan 2009-07-17 16:19:28

Ingredients

1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dried hot red-pepper flakes
1 (15-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 cup coarsely chopped fresh basil
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
4 small Italian eggplants (1/2 pound each)
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Directions

  1. 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.
  2. 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.
  3. Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
  4. 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.

Serves 4.

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Join The Conversation
aphill4 aphill4 6 years
Yeah, usually the pictures on this site do a great job of making me hungry, but there's just something about this photo that makes me feel like I'm observing an invasive surgery. HOWEVER- i loves me some eggplant parm. that probably tastes amazing.
Sofia-Soubrette Sofia-Soubrette 6 years
Oh Pati, I was going to say that it looks disgusting but that I bet it's delicious! To each her own, I guess :)
filmgirl81 filmgirl81 6 years
But the skin is the best part!
patiwroblewski patiwroblewski 6 years
or does it just fall off?
patiwroblewski patiwroblewski 6 years
I have a question. It looks delicious. But how do you eat it without making a mess....since you cant eat the eggplants skin? or at least i cant swallow it.
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