Рецепт Grilled eggplant parmigiana family recipe
Grilled eggplant parmigiana
Eggplant parmigiana is of one of my favorite dishes that my Mom used to make for us. She would dredge the eggplant slices in flour, fry them in olive oil and then layer them in a baking pan with tomato sauce, basil and Parmesan cheese. That’s how my Grandmother taught her how to make this dish while they were living in Palermo.
The eggplant parmigiana had so much flavor. Sometimes we would make eggplant parmigiana panini. The tomato sauce would be dribbling down our chins with each bite. So, so good and comforting.
My version of this recipe is slightly different. I grill the eggplants slices instead of frying them and add shredded mozzarella when layering the eggplants. My family loves my versions as well as my Mom’s. Now, my two daughters will have two versions of this dish to add to their cooking repertoire. Maybe they will add own version to pass down to their children.
Grilled eggplant parmigiana
Grilled eggplant parmigiana recipe
Author: Liliana Tommasini
Cuisine: Italian
Serves: 8
- 4 medium size eggplants
- ½ cup extra virgin olive oil
- 1 tsp sea salt
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- 2 cups tomato sauce
- 2½ cups shredded mozzarella
- 1¼ cups grated Parmesan cheese
- ½ cup shredded fresh basil leaves
- Add salt, crushed pepper flakes and oregano to extra virgin oil. Stir to mix
Wash and dry eggplants. Cut off the bottom and tops of the eggplant. This will make it easier to slice them vertically.
Stand each eggplant upright and cut into ½ inch slices. Discard first and last slice.
Brush the font and back of each eggplant slice with olive oil mixture.
Grill the eggplant slices on a medium-high BBQ for one minutes on each side or until they soften.
Set oven to 350 F.
Brush a 9×13 inch rectangular baking pan with olive oil.
Add one layer of eggplant slices, spread ½ cup of the tomato sauce over the eggplant slices, sprinkle ½ cup of the shredded mozzarella, ¼ cup of the parmesan cheese,.
Repeat adding ½ cup tomato sauce, one layer of eggplants, ½ cup shredded mozzarella cheese and ¼ cup Parmesan cheese 3 more times ending with adding ½ cup tomato sauce, ½ cup shredded mozzarella and ¼ cup Parmesan cheese.
Bake uncovered in preheated oven for 20-25 minutes until the cheeses have melted and the top has slightly browned.
Take out of the oven and let cool for about 10 minutes. Cut into squares.
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