Veg Grill: Smoky Eggplant Parmesan

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Smoky Eggplant Parmesan

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 240

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds eggplant -- (about 2 large)

peeled and sliced 3/8 inch thick

1/3 cup extra-virgin olive oil

1 small loaf French or Italian bread -- (about 1 pound)

thinly sliced

1 garlic clove -- halved

4 cups well-seasoned tomato sauce

8 ounces mozzarella cheese -- grated

1/4 cup freshly grated Parmesan cheese

 

SERVES 6 TO 9

 

You can't bread eggplant if you are grilling it, but the loss of the

coating seems significant. A fine solution is to layer the eggplant with

thinly sliced grilled bread. It gives the eggplant a heft and mouth-feel

that would otherwise be missing. This delicious rendering of smoky

eggplant, sauce, and cheese is a great way to make Eggplant Parmesan

without frying.

 

Because of the relatively long cooking times, and because eggplant acts

like a sponge for picking up flavors, the eggplant will acquire a smoky

flavor as it cooks. However, I think the dish is improved with heavy smoke

flavor, so use presoaked wood chips on the fire.

 

1. Prepare a medium-hot fire in the grill. Use presoaked wood chips, if

desired.

 

2. Brush the eggplant with the olive oil.

 

3. Grill the eggplant, turning occasionally, until tender and

grill-marked, 10 to 15 minutes. Set aside. Grill the bread until lightly

toasted, about 2 minutes per side. Rub the toasted bread with the garlic.

 

4. Preheat the oven to 350F.

 

5. To assemble the casserole, spoon about 3/4 cup of the tomato sauce in

the bottom of a 9-inch by 13-inch baking dish. Place a single layer of

bread on the sauce. Top with a layer of half the eggplant. Spoon about 1

1/4 cups sauce over the eggplant. Sprinkle with half of the mozzarella and

half of the Parmesan. Repeat the layers once more, ending with the cheese.

 

6. Cover the casserole with foil and bake for 30 minutes. Remove the foil

and bake until the cheese is golden and bubbly, 10 to 15 minutes more.

 

7. Let stand for 5 to 10 minutes before serving.

 

 

 

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