Organic Grilled Eggplant Parmesan Recipe

If you have a farmers market in your city, you can usually find great organic eggplant when they are in season. I prefer the light purple Asian varieties because they seem to have fewer seeds, which makes them less bitter. My favorite local farmers market is the Hollywood Farmers Market, which usually has a good selection of eggplant to choose from, sometimes even white ones. When organic eggplant is not available, you can make this dish with a combination of zucchini and roasted peppers.

Note: The eggplant can be cooked on an outdoor grill, grill pan or an indoor electric grilling machine.
Serves:  Four to six persons

Ingredients

  • Olive oil cooking spray
  • Olive oil
  • Kosher salt
  • 6 large or 12 small Japanese eggplant
  • 2 cloves garlic, pressed
  • 1/4 cup dry breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 8 medium sized Roma tomatoes, sliced into 1/4 inch slices
  • 1/4 cup thinly sliced fresh basil leaves

Procedure

1. Get an oven and preheat up to 375°.

2. Get cooking spray and spray over a glass or ceramic casserole dish.

3. Take each eggplant and cut the stems. Cut a small slice from the other end as well. Now cut the eggplants from the middle and then cut each half once again. Now, lay the slices of eggplant in a colander. Add some salt to taste and leave it for fifteen minutes. Wash them to remove the salt and let it dry.

4. Get olive oil and use a brush to oil the sides of eggplant slices. Spray the cooking spray on an electric grilling machine or grill pan before placing the slice over there. Keep them on the grill until they become tender, which can take about five minutes. Place the eggplants on a paper towel to let them dry.

5. In a small bowl mix the breadcrumbs, garlic, and the parmesan.  Layer in the casserole dish in the following order: eggplant slices, breadcrumb mixture, tomato slices, bread crumb mixture, basil, and repeat until all ingredients are used up, ending with the breadcrumb mixture on top of the tomatoes.

6. Bake for about 35-40 minutes, or until the top of the casserole is well browned.

Read original article here: http://www.organicitsworthit.org/make/grilled-eggplant-parmesean

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