Growing a summer vegetable garden can be an absolute pleasure.
The only down side is when you attempt to find other methods to
prepare the vegetables. This week, I put a spin on the preparation
of an eggplant dish.
Growing a summer vegetable garden can be an absolute pleasure. The only down side is when you attempt to find other methods to prepare the vegetables. This week, I put a spin on the preparation of an eggplant dish.
When I walked into my parent’s backyard in the spring, I found that a full garden had been planted. Amid the rows were strawberries, squash, peppers and tomatoes, to name a few. There were also a few eggplants. Although I was happy to see them, eggplant is not one of my favorite vegetables.
Eggplant can be prepared many different methods, which consist of, but are not limited to baking, frying and steaming. Of course, they can also be grilled. The only way I prefer to eat eggplant is as Eggplant Parmesan.
The way I learned to make the dish has been handed down for generations. The eggplant is dipped into beaten eggs and then dipped in breadcrumbs. It is fried and drained on paper towels. Finally, it is assembled into the familiar combination with marinara sauce and cheese.
I wanted to cut a few steps. After peeling and slicing the eggplant, I rubbed it with olive oil and added some salt and pepper. The sliced eggplant found its way to the grill where it was cooked all at once. This was a huge time saver! I assembled the rest of the ingridents as I always do. On the evening that I grilled the eggplant for the eggplant parmesan, I was also grilling the rest of the meal. After telling my grandmother that I was going to turn on the oven to finish the eggplant, she suggested that I place the baking dish on the grill. After all, the grill would already be lit and it would mimic an oven.
When placing the baking dish on the grill, I like to give it a little extra protection. The heat from the grill is a little higher than the oven and the built up patina on the grill grate can be messy to clean off the bottom of a baking dish. A double layer of aluminum foil on the bottom of the baking dish solves the problem. While the eggplant parmesan is cooking on the grill, I also like to give it a half turn. This allows it to receive an equal amount of heat. Once it is heated through, the eggplant parmesan is ready to serve.
Preparing eggplant parmesan on the grill is a great time saver. Next time you are considering eggplant as part of your meal, try this method for preparing eggplant parmesan on the grill.
Grilled Eggplant Parmesan
2 large eggplants
1-1/2 to 2 cups marinara sauce
1/2 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
12 to 15 basil leaves, torn
Olive oil
Salt and pepper to taste
Step 1: Peal the eggplant and slice into 1/2 inch rounds. Rub the olive oil onto both sides of each slice of eggplant, then salt and pepper both sides.
Step 2: Over a medium heat, grill the eggplant until it has become soft and pliable, about 10 minutes total.
Step 3: Use an oven safe glass or stoneware baking dish to layer the grilled eggplant and the remaining ingridents. Start with a little marinara sauce on the bottom of the baking dish. Add 1/3 of the eggplant, 1/2 the mozzarella cheeses, 1/3 the parmesan cheese and 1/2 of the torn basil leaves. Finish the layer with a little more marinara sauce. Repeat this process for another layer. Add the last layer of eggplant followed by the remaining marinara sauce and parmesan cheese.
Step 4: Cover the top of the baking dish with a single layer of aluminum foil and wrap the bottom of the baking dish in a double layer of aluminum foil. Place the baking dish on the grill and close the lid. Allow the baking dish to heat on the grill for 10 minutes. Turn the baking dish 180 degrees and close the lid of the grill. Heat for an additional 10 to 15 minutes or until the eggplant parmesan is bubbling.
