Grilled Eggplant Parmigiana

Name: Grilled Eggplant Parmigiana
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams crushed tomatoes; 907 grams small Italian eggplants each); 59 milliliters coarsely chopped fresh basil; 2 garlic cloves, finely chopped; 59 milliliters olive oil; 59 milliliters 1/2 ounce finely grated Parmigiano-Reggiano; 0 teaspoons dried hot red-pepper flakes; 1 teaspoons salt; 16 slices 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

The recipe Grilled Eggplant Parmigianan is ready in around 30 minutes and is definitely a super gluten free and primal option for lovers of Mediterranean food. This recipe makes 4 servings with 243 calories, 8g of protein, and 16g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. 1 person found this recipe to be delicious and satisfying. A mixture of canned tomatoes, red-pepper flakes, salt, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

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Garlic

Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes.

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Tomato

Salt

Remove from heat and stir in basil and parmesan.

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Parmesan

Basil

Prepare a gas grill for direct-heat cooking over moderate heat.

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Grill

Trim 1/4 inch off 2 opposite long sides of each eggplant.

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Eggplant

Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices.

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Eggplant

Brush slices with remaining 2 tablespoons oil.

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Cooking Oil

Grill eggplant, covered, turning over once, until tender, about 6 minutes total.

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Eggplant

Equipment you will use

Grill

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.

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Tomato Sauce

Mozzarella

Eggplant

Spread

Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

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Cheese

Equipment you will use

Baking Pan

Grill

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.

Ingredients you will need

Eggplant

Cheese

Sauce

Cooking Oil

Equipment you will use

Baking Sheet