GRILLED EGGPLANT PARMESAN
2 large eggplants
1 1/2 to 2 cups marinara sauce
1/2 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
12 to 15 basil leaves, torn
Olive oil
Salt and pepper (to taste)
Peel the eggplant and slice into 1/2 inch rounds. Rub the olive oil onto both sides of each slice of eggplant, then salt and pepper both sides.
Over a medium heat, grill the eggplant until it has become soft and pliable, about 10 minutes total.
Use an oven safe glass or stoneware baking dish to layer the grilled eggplant and the remaining ingredients. Start with a little marinara sauce on the bottom of the baking dish. Add 1/3 of the eggplant, 1/2 the mozzarella cheeses, 1/3 the parmesan cheese and 1/2 of the torn basil leaves. Finish the layer with a little more marinara sauce. Repeat this process for another layer. Add the last layer of eggplant followed by the remaining marinara sauce and parmesan cheese.
Cover the top of the baking dish with a single layer of aluminum foil and wrap the bottom of the baking dish in a double layer of aluminum foil.
Place the baking dish on the grill and close the lid. Allow the baking dish to heat on the grill for 10 minutes. Turn the baking dish 180 degrees F and close the lid of the grill. Heat for an additional 10 to 15 minutes or until the Eggplant Parmesan is bubbling.
Source: Mitch Mariani to The Enid News & Eagle, September 7, 2007
2 large eggplants
1 1/2 to 2 cups marinara sauce
1/2 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
12 to 15 basil leaves, torn
Olive oil
Salt and pepper (to taste)
Peel the eggplant and slice into 1/2 inch rounds. Rub the olive oil onto both sides of each slice of eggplant, then salt and pepper both sides.
Over a medium heat, grill the eggplant until it has become soft and pliable, about 10 minutes total.
Use an oven safe glass or stoneware baking dish to layer the grilled eggplant and the remaining ingredients. Start with a little marinara sauce on the bottom of the baking dish. Add 1/3 of the eggplant, 1/2 the mozzarella cheeses, 1/3 the parmesan cheese and 1/2 of the torn basil leaves. Finish the layer with a little more marinara sauce. Repeat this process for another layer. Add the last layer of eggplant followed by the remaining marinara sauce and parmesan cheese.
Cover the top of the baking dish with a single layer of aluminum foil and wrap the bottom of the baking dish in a double layer of aluminum foil.
Place the baking dish on the grill and close the lid. Allow the baking dish to heat on the grill for 10 minutes. Turn the baking dish 180 degrees F and close the lid of the grill. Heat for an additional 10 to 15 minutes or until the Eggplant Parmesan is bubbling.
Source: Mitch Mariani to The Enid News & Eagle, September 7, 2007
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