How to Prepare a Simple and Elegant Eggplant Parmesan
Grilled eggplant parmesan is a delicious and hearty dish that is perfect for a summer barbecue or as a vegetarian main course. Eggplant, also known as aubergine, is a versatile and flavorful vegetable that pairs well with a variety of flavors and can be cooked in many different ways.
Grilling eggplant adds a smoky, char-grilled flavor that complements the rich, savory flavors of parmesan cheese and marinara sauce. The smoky, char-grilled flavor of the eggplant pairs perfectly with the rich and savory flavors of the marinara sauce and cheese. This dish is also very versatile and can be served as a main course or as a side dish to complement other grilled items.
In addition to being delicious, eggplant is also very good for you. It is low in calories and a good source of fiber, vitamins, and minerals. Eggplant is also rich in antioxidants, which can help to protect your body from the damaging effects of free radicals.
To make this dish even healthier, you can use a low-fat or fat-free marinara sauce and reduced-fat cheese. You can also try grilling the eggplant slices on a vegetable basket instead of directly on the grill grates. This will help to prevent the eggplant from sticking and falling through the grates.
A Little Bit Different
This is a very cool dish because it's nothing like the eggplant parmesan you are used to. It's not served with any pasta, it's grilled and everything is cooked right in the eggplant halves.
I like this side dish because it's different, looks great, tastes great, and is easy to make when grilling beef, pork, chicken, or fish. Be sure to tell the guests it's OK to eat the skin of the eggplant.
Half our guests did and the rest didn't. I'm not sure why.
Grilled Eggplant Parmesan
- 2 cups ripe tomatoes cored and chopped fresh
- 3 tablespoons olive oil extra virgin
- 1 tablespoon butter
- 1 fresh bay leaf
- salt and freshly ground black pepper to taste
- 3 small eggplants preferably white or the small purple ones
- 2 tablespoons grape seed oil
- 6 tablespoons Parmesan cheese. grated
- fresh basil for garnish
- Besides coring and chopping the tomatoes, cut the eggplants in half lengthwise and grate the Parmesan cheese.
- Preheat the grill to a medium-hot temperature. This will vary widely depending on whether you are cooking with gas or charcoal, the size of the grill, the Btu's, etc.
- The eggplant will take about 30 minutes so depending on your grill, plan accordingly. It's hard to explain exactly how to grill anything because every grill is different. All I can say is the more you grill, the more you will get a feel for how to use it most effectively. Practice, practice, practice, and check out my grilling tips on my website.
- Place the chopped tomatoes, olive oil, butter, and bay leaf in a small saucepan and simmer over medium heat until the tomato breaks down to a saucy consistency. Be sure to stir during this process, which should take about 15 minutes.
- Remove the pan from the heat and season with salt and pepper. Remove and toss the bay leaf.
- Next, we want to toss the eggplant halves in the grapeseed oil with a bit of salt and pepper.
- Grill the eggplant skin side down with the cover until the skin begins to char and the juices "boil up through the flesh, and the flesh is tender." This should take about 25 minutes.
- Using tongs to hold the eggplant, make an indentation in the flesh with the back of a spoon. Add a generous tablespoon of tomato sauce to each indentation.
- Cover and grill for an additional two minutes. If there is the extra sauce, save it and serve it on the side at the table.
- Now sprinkle each eggplant with a tablespoon of Parmesan cheese, cover, and cook until the cheese begins to melt about 2 minutes.
- Remove from the grill, plate, and add a sprig of basil for garnish. Serve it immediately with the main course.
Ruth di Giovanni
Your eggplant looks luscious indeed! However, I live in an apartment with a 'walk-through' jkitchen - and certainly no grill in sight.
Any suggestions? Thanks, and feel free to say "no".
I purchased a small non stick grill at Walmart. If I need a lid, I use the lid from my wok. It works great.
I'll have the Weber Smokin Joe busy tomorrow doing the grilled eggplant.
I've made this a couple ot times and it is always the hit dish. Easy and amazingly delicious.