Grilled Eggplant Parmesan

I tried eggplant for the first time this summer at a wedding luncheon last month.  They served Eggplant Parmesan and I was shocked at how much I loved it.  It was one of those, “Where has this been all my life?” kind of moments.  Yes, I am talking about eggplant.  Where has it been all my life?

I guess it had always just been one of those foreign veggies I didn’t even know what to do with. And it does kind of look funny.  So I never even bothered. Or gave it the time of day. 

But now I know better. 

I recently found this grilled version of Eggplant Parmesan at Good Housekeeping.  It’s lighter than the traditional Eggplant Parmesan and is still so tasty.  

Grilled Eggplant Parmesan
1 medium (about 1 1/2 pounds) eggplant, cut lengthwise into 4 slices 
1 tablespoon olive oil 
1 teaspoon olive oil 
1/2 teaspoon salt 
1/4 teaspoon coarsely ground black pepper 
4 ounces mozzarella cheese, shredded (1 cup) 
1/4 cup grated Parmesan cheese 
1/2 cup (loosely packed) fresh basil leaves, sliced 
2 medium ripe tomatoes, each cut into 4 slices
Optional:  1 cup warm marinara sauce
Prepare grill. Lightly brush eggplant slices with oil and sprinkle with salt and pepper. In small bowl, mix mozzarella cheese, Parmesan cheese, and basil; set aside. 
Place eggplant slices on grill over medium heat. Cook 8 to 10 minutes, until tender and lightly browned, turning once. Top eggplant slices with tomato slices and cheese mixture. Cover grill and cook 1 to 2 minutes, until cheese melts and tomato slices are warm.
***I added a drizzle of marinara sauce over the top of each eggplant.
***I also didn’t have fresh basil, so just used a little bit of dried basil.


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