It’s been a fantastic summer for eggplant in our garden. From our three plants, we’ve had a bounteous crop of eggplant– lovely, smooth, unblemished and unscathed by squirrels. We’ve had enough produce to make a couple batches of the spicy eggplant dip known as baba ganoush. The biggest discovery and delight this summer, however, has been Grilled Eggplant Parmesan.
Grilled eggplant parmesan is quite different from traditional eggplant parmesan. For one thing, it’s a whole lot less fuss. In addition, grilled eggplant parmesan is much healthier dish than the also delicious custardy casserole made with previously fried and breaded eggplant. Grilled eggplant parmesan is very simple and very satisfying.
We start with 3 medium eggplants, 3 medium tomatoes, 1 cup of mozarella cheese, 1/4 cup of parmesan cheese, about 15 basil leaves and olive oil.
Slice the eggplant about 1/2 inch thick. Lightly brush both sides of each piece with olive oil.
Place the eggplant slices on a previously heated to HOT grill. Grill them on each side for 5 or 6 minutes, depending on your grill. Watch them carefully: you want them to get cooked enough to get soft and delicious, but not overdone.
Slice tomatoes about 1/4 inch thick, aiming to get one slice of tomato for each slice of eggplant.
Cut basil into strips or chop. We like fancy chiffonade slices.
Mix together 1 cup of shredded mozarella, 1/4 parmesan cheese and the basil slices.
After both sides of the eggplant have been grilled to perfection, top each slice of eggplant with a bit of the cheese and basil mixture, and then top with a tomato slice. Grill until the cheese melts.
Grilled eggplant parmesan has been very popular at our house this summer, even with those who usually avoid eggplant. With a little practice, you will have a creamy and delicious as well as healthy summer meal.
