Grilled Eggplant Parmesan Recipe

Eggplants Layered with Italian Plum Tomato Sauce and Two Cheeses

© Liliana Tommasini

Jul 16, 2009

This family favourite Italian Eggplant Parmesan recipe has been altered throughout the years. Originally, the eggplant slices were dipped in beaten eggs, dredged in breadcrumbs and fried. Then they were layered with tomato sauce and grated Parmesan cheese.

In this updated version, the eggplants are first grilled, then layered with a tomato sauce made from Italian plum diced tomatoes and layered with Mozzarella and Parmesan cheese.

Grilled Eggplant Lasagna

To make a Grilled Eggplant Lasagna, cooked pasta sheets can also be layered with the grilled eggplant, tomato sauce and cheese.

Grilled Eggplant Parmesan Recipe

Ingredients:

Tomato Sauce

• 4 tbsp olive oil
• 2 garlic cloves, peeled and chopped
• 1 medium onion, peeled and chopped
• 2 19 oz. cans of Italian plum diced tomatoes
• salt and pepper to taste
• pinch of red pepper flakes
• 2 bay leaves (dry or fresh)

Grilled Eggplants

• 3 large firm eggplants
• ¾ olive oil
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp dried oregano
• ¼ tsp red pepper flakes

To Assemble the Grilled Eggplant Parmesan

• 2 cups shredded Mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• torn fresh basil leaves for garnishing

Prepare the Tomato Sauce

1. Heat the 4 tbsp olive oil in sauce pan over medium heat until hot.
2. Add the chopped onion, garlic and red pepper flakes.
3. Cook for 5-6 minutes until onions are soft.
4. Add the two cans of Italian plum diced tomatoes.
5. Add salt and pepper to taste.
6. Add the bay leaves.
7. Stir well and let simmer for 15-20 minutes or until thickened.

Grill the Eggplants

Start up the barbeque or heat an electric grill plan until hot.

• In a medium size bowl, add the 3/4 cup olive oil, salt, pepper, red pepper flakes and oregano.
• Stir to mix well.
• Wash the eggplant and remove stems.
• Cut into 1/2 inch slices.
• Brush both sides of the slices with the olive oil mixture
• Grill eggplant slices on both sides until slightly charred.
• Remove from grill and set aside.

Assemble the Grilled Eggplant Parmesan

Preheat oven to 350 F.

1. Remove bay leaves from tomato sauce.
2. Brush an 8x10 inch baking pan with olive oil.
3. Spread with a thin layer of tomato sauce.
4. Arrange eggplant slices in a single layer over the tomato sauce.
5. Sprinkle with Mozzarella and Parmesan cheese.
6. Repeat steps 3-5 until the eggplant and cheese have been used up.
7. Sprinkle with breadcrumbs.
8. Bake for 20-25 minutes or until the heated through and the cheese has melted.
9. Remove from oven and garnish with torn basil leaves.

How to Serve the Grilled Eggplant Parmesan

Serve as an appetizer or main dish, or as a side dish. This dish is best served hot but also tastes delicious the next day.

Caponata

Another favourite family Italian dish is Caponata - a sweet and sour eggplant relish.

Eggplants for Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

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