Grilled Eggplant Romano

Recipe by Chef Joey Z.
READY IN: 1hr 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large eggplants (I used Rosa Bianca)
  • 2
    (25 ounce) jars roasted garlic pasta sauce
  • 1
    cup breadcrumbs (you can use more if you like)
  • 3
    tablespoons garlic powder (one tbsp. for each layer)
  • 3
    cups grated cheese (I used Romano but Parmesan will do)
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DIRECTIONS

  • Turn your barbecue on to high.
  • Cut the eggplants into 1/2 inch pieces.
  • Grill them until they are lightly charred. Remove from the grill and set aside.
  • If you can't grill them all at once, remove the first batch and do the second.
  • Once they are cook do the following:.
  • In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
  • Lay the eggplant in a single layer over the sauce.
  • Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
  • Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
  • Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
  • Bon Appetit!
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