Grilled Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
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)
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.
Cooks' note: Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.
Number of Servings: 2
Recipe submitted by SparkPeople user BAABWAJONES.
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.
Cooks' note: Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.
Number of Servings: 2
Recipe submitted by SparkPeople user BAABWAJONES.
Nutritional Info Amount Per Serving
- Calories: 451.3
- Total Fat: 28.9 g
- Cholesterol: 26.5 mg
- Sodium: 1,644.5 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 9.9 g
- Protein: 16.9 g
Member Reviews