Grilled Eggplant Parmesan
Summer in Arizona is hot enough, says Sunset reader Ann Beck. She escapes a hot kitchen by cooking a family favorite, eggplant parmesan, on the barbecue. She tops her preparation with a homemade olive-tomato sauce. Make your own sauce, or use a purchased one.
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- Calories: 577
- Calories from fat: 66%
- Protein: 22g
- Fat: 42g
- Saturated fat: 14g
- Carbohydrate: 36g
- Fiber: 6.5g
- Sodium: 1569mg
- Cholesterol: 60mg
- 2 eggplant (1 lb. each)
- 1/3 cup olive oil
- 1 tablespoon dried Italian herb mix or dried oregano
- 10 to 12 ounces mozzarella cheese
- 1 jar (about 26 oz.) marinara or pasta sauce
- 1/3 cup grated parmesan cheese
- 3 tablespoons chopped parsley
- Salt and pepper
- 1. Rinse eggplant, cut each crosswise into 3/4-inch rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3 baking sheets, about 12 by 15 inches.
- 2. In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.
- 3. Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.
- 4. In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce occasionally until warm.
- 5. Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue (you can hold your hand at grill level for only 3 to 4 seconds). Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test), and browned, 6 to 8 minutes; turn once. Set marinara sauce on cool area of grill to keep warm.
- 6. Top each eggplant round with a slice of mozzarella cheese. Cover barbecue until cheese softens, about 1 minute. Transfer to a platter. Spoon marinara sauce onto slices, then sprinkle with parmesan cheese and parsley. Season to taste with salt and pepper.
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