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Author Notes: My go to recipe when I don't have the time or I'm feeling too guilty to make eggplant Parmesan. —Flirty Foodie
Makes 2 stacks
- 1 medium sized eggplant, cut into 1/4 inch round slices.
- 1 cup crushed tomatoes
- 1 ball fresh mozzarella, thinly sliced (about 4.5 ounces)
- 1/2 small onion, minced
- 1 garlic clove, minced
- 2 tablespoons olive oil + some for the grill
- 5 fresh basil leaves, torn
- salt and freshly ground black pepper
- Do this step if you think your eggplant is particularly bitter (it starts to ooze gray liquid shortly after slicing). If not skip to step two. Place sliced eggplant in a colander covering both sides with kosher salt between each layer. Place a bowl under colander or in the sink to collect the expelled liquid. Cover eggplant with a plate slightly smaller than the colander, and then place a heavy pot on top to weight it down for 30 minutes to 2 hours (depending on how bitter it is). Rinse under cold water and pat dry.
- Make tomato sauce. Place 2 tbsp of olive oil, onions, and a pinch of salt in a small pot. Let onions sweat on low heat for about 10 minutes. Mix in tomatoes and garlic and simmer for another 10 - 15 minutes, stirring occasionally. Turn off heat and mix in fresh basil. Check for salt and pepper.
- Meanwhile heat grill or grill pan. Brush with oil. Grill eggplant for a few minutes per side. Add salt and pepper to taste.
- Make 2 stacks layering about 4 eggplant slices per stack (depending on your eggplant), placing a bit of tomato sauce and a slice of mozzarella cheese between each layer. And ending with a bit of tomato sauce and a slice of mozzarella cheese. Serve warm. Enjoy!
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish