Thursday, August 12, 2010

Grilled Eggplant Parm

This is a variation on the classic breaded version, except I grilled it and used fresh tomatoes instead of tomato sauce.

Grilled Eggplant Parm
1 large eggplant, slices into 1/4 inch slices
1 ball fresh mozzarella
1 large tomato, thinly sliced
salt and pepper
Italian herbs

Slice the eggplant and sprinkle with salt, let rest at least one hour. Then pat dry and brush with oil that is seasoned with herbs and salt and pepper.

Grill on both sides.

Thinly slice the cheese and tomato.

In a baking dish, place a layer of eggplant, then tomato then cheese and top with Parm.

Continue layering with the eggplant, then tomato, then cheese.

Bake in 400 deg oven until the cheese is melted.

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