Tonight I tried my very first eggplant parmesan and it turned out to be a wonderfully cheesy, saucy, eggplant concoction of yummyness. Is that even a word? If not, it should be.
Anyways, back to the eggplant. This dish is very easy to make and a great way to add variety to meals of meat and veg, veg with some meat, some meat and a touch of veg, etc. etc. Almost pizza-like in taste with the gooey mozza and tomato sauce.
I used my multi-purpose rub for seasoning and a jar of homemade puttanesco sauce for the tomato sauce.
Eggplant Parmesan
Ingredients
- 2 eggplants cut lengthwise into 1/2" or so steaks
- 1 - 1 1/2 c Puttanesco or tomato sauce
- Fresh mozzarella
- Shaved parmesan
- Bunch of fresh basil
Instructions
- Brush each slice of eggplant lightly with vegetable oil.
- Sprinkle the eggplant pieces with a rub and a bit of salt.
- Place on bbq and grill on medium heat for a couple minutes a side. Just so they begin to get soft.
- Place in bottom of foil tray. (I had a couple pieces slightly overlap.)
- Sprinkle chopped basil over top.
- Spoon puttanesco sauce over top until each piece is covered.
- Sprinkle on the shaved parmesan.
- Cut the mozza into pieces and place a disk or two on each piece of eggplant.
- Sprinkle with just a tiny bit more fresh basil.
- For the bbq setup, have 2 zones, one medium hot and one indirect heat side. Place the tray on the indirect heat side for about 20 minutes until the cheese melts and gets nice and gooey!
EGGPLANT PARMESAN