Skip to main content

Grilled Eggplant Parmigiano


I am proud of my wife. She has been losing weight and staying on a strict diet. On our recent vacation, she decide to splurge and order her favorite eggplant parmigiana. What she was served was a greasy dish of sauce and cheese over a tiny piece of eggplant. This is my version of a healthier version featuring grilled eggplant instead of fried.
Ingredients:
1 medium size eggplant
1 teaspoon salt
2 tablespoons olive oil
1 small sweet onion diced
1 clove garlic minced
1/2 teaspoon oregano seasoning
1/4 cup coarse chopped basil plus a few leaves for topping
3 medium to large tomatoes diced
1/4 cup fresh grated Parmesan cheese plus extra for topping

Preheat you grill to about 375 to 400 degrees.


Begin by preparing the eggplant. Peel and cut the eggplant in 1/2 inch thick pieces. Lay the pieces out flat on a paper towel and sprinkle with 1/2 teaspoon of salt. Let stand for 15 minutes, then turn the slices over and repeat the process. This will help remove the bitterness from the eggplant. After another 15 minutes, rinse the slices and pat dry. Brush the slices on both sides with olive oil, sprinkle with oregano, and place them on the grill. Grill about 7 to 8 minutes then turn over and grill again for 7 to 8 minutes. Slices should have nice grill marks and be somewhat translucent. Remove from heat.

In a skillet, add 1 teaspoon olive oil and heat pan for several minutes on medium low heat. Add the onion, two tomatoes, garlic, 1/4 cup of cheese, and basil. Heat until the tomatoes are hot and the mixture is fragrant, and the tomatoes start to break down. Just before serving, add the last tomato  long enough to get warm. Plate the slices and top with tomato mixture, then cover with cheese. Add a leaf or two of basil for a nice looking finish.

Note: if you are not an eggplant fan, the sauce makes a great burger topping.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Individual Peach Cobbler

This is one my favorite times of year. Georgia peaches are in season. It is my favorite fruit. If I am going through Georgia on I 75, I will buy a box at Lanes Orchards.  Sweet and juicy, they go with everything. This is a quick cobbler that is a perfect dessert served in mini cast iron pan.
Ingredients: 1 Georgia peach 1/2 cup pastry flour 1 tablespoon butter 1/8 teaspoon baking soda 1/8 teaspoon baking soda 3 tablespoons buttermilk 1 teaspoon sugar 1 teaspoon cane syrup sprinkle of cinnamon pinch of salt
Begin by cutting butter into the pastry flour. I use a food chopper to make it quick and easy. Pour mixture into a small bowl and add the buttermilk, salt, sugar, baking powder, and baking soda. Combine into a stiff dough.
 With a floured rolling pin, flatten to about an eighth of an inch thick. Cut two squares to fit the bottom of your pan.
Chop peach and add cinnamon and cane syrup. Place mixture on top of cobbler bottom. Roll out remaining dough and cut into strips to place on t…

Spicy Peach Baby Back Ribs

In Florida, it's always grilling season. The weather never gets cold enough to close up the grill. It's used year round, except during a hurricane. It does, however, becomes the main cooking source after a storm. This recipe takes advantage of fresh Georgia peaches, but during the off season you can use frozen.

Ingredients:
1 rack of baby back ribs
2 tablespoons of your favorite rib rub
2 fresh peaches diced (about 1 cup)
1/2 teaspoon paprika
1 tablespoon Frank's Red Hot wing sauce
1 teaspoon minced garlic
1/4 cup Frank's Red Hot Sweet Chili sauce
1 teaspoon peach infused white balsamic vinegar
1 tablespoon olive oil

In a small sauce pan combine peaches, paprika, hot sauce, garlic, vinegar,olive oil and sweet chili sauce. Bring to a low boil, and cook until peaches start to break down. Blend well with an immersion blender. Allow to cool.


Rinse ribs and pat dry. Add rub, wrap ribs in plastic wrap, and  refrigerate for an hour. Remove from refrigerator, let rest an hour…