Eggplant All Parmigiano

"Recipe from Mario Batali - Simple Suppers- Cooked on the grill and assembled quick and easy!"
 
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photo by lesliecoy photo by lesliecoy
photo by lesliecoy
Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Heat grill to medium or grill pan over high heat until very hot.
  • Peel stem off the top of the eggplant,remove skin leaving stripes of skin to hold eggplant together as it grills. Cut eggplant, using bread knife, into 1/2 inch-thick slices.
  • Place sliced eggplant on cookie sheet and brush with olive oil, pepper, Kosher salt on both sides. Place on grill and cook for 3 1/2 to 4 minutes on the first side. (For darker marks use bottle as a weight to press down on slices).
  • Turn over slices and cook for about half as long as first side, 1 1/2 to 2 minutes. Remove eggplant from grill pan - cover with foil, eggplant will continue to cook a little.
  • Oil baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row. Spread 1/4 cup of basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano. Repeat the layering of eggplant, sauce and Parmigiano. End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano. Three layers in total.
  • Place under the broiler for 3 minutes or until cheese is melted. Transfer stacks to serving plates, using a metal spatula.
  • Serving: Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.

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RECIPE SUBMITTED BY

<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our&nbsp; brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>
 
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