Tuesday, August 26, 2014

Grilled Eggplant Parmesan

4 servings

2- med. size eggplant sliced.
2 - cups basic spaghetti sauce or store bought is  fine,( I like Paul Newman`s Tomato and Basil)
3/4 - cup freshly grated Parmigiano-reggiano

I  used  my Cuisinart Griddler to grill my eggplant, Its healthier  than frying.
This variety "Sicilian"  is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as "Zebra" eggplant.

While the grill is getting hot  place a paper towel on a plate and lay the eggplant slices on it and sprinkle lightly with salt, this pulls out the excess water. Let sit for a few minutes. Then place on the hot grill, when  the eggplant starts to get char marks flip over for 3 minutes. and remove from the heat.

Preheat the oven to 350 degrees.

In a glass baking dish, spread a layer of sauce over the bottom and place the grilled eggplant in in a layer placed like the eggplant on the grill pic. and sprinkle  on 1/3 of the  cheese. Repeat this process again till the remaining ingredients are used with cheese on the top. Cover  with a lid and bake for 30 min. or until bubbly. Serve with a warm crusty bread.