I've been on an eggplant kick recently for good reason. Eggplant is so versatile and delicious! I know… not everyone likes eggplant, but hear me out. One bite of this grilled version of Eggplant Parmesan will be sure to change your mind.
If you're like most people, you like your vegetables (interestingly eggplant is actually a fruit) smothered in cheese and tomato sauce. We're going to throw the "less is more" mantra out the window here. Think of this as a gluten-free version of lasagna with the eggplant slices replacing the noodles. Sounds pretty good, right? And, it's easy to make. Better yet, it freezes beautifully and it's a great dish to bring to potlucks.
The batch of eggplant parm I made this time around was extra special not only because we grilled the eggplant, but because the fruit came from our garden. The plants are doing really well this year and we were able to pick a couple of nice-size eggplant. Hopefully we will get a few more before the end of summer.
- The first step is to cut the eggplant into 3/4-inch coins. Brush both sides with extra virgin olive oil, and season with salt and pepper to taste.
- Heat a gas grill, charcoal grill or indoor grill pan over medium heat. Grill the eggplant on each side until it has well defined grill marks and is tender.
- Preheat the oven to 375°.
- Spread your favorite tomato sauce in a baking dish just so it covers the bottom.
- Top with a single layer of the grilled eggplant followed by ricotta cheese. Please use the full fat stuff. It's tastes so much better! Use an offset spatula to spread the cheese in an even layer, and then top with fresh basil leaves.
- With a heavy hand, sprinkle on the parmesan cheese followed by slices of fresh mozzarella.
- Repeat steps 4 through 6 until you have used up all of the ingredients.
- Bake on a parchment-lined sheet tray until the top is golden brown and the sauce is bubbly. This takes about 30 minutes.
- Allow to cool for about 15 minutes, and then serve.
This dish definitely plays the leading role, but if you like, serve it up with some pasta and Italian sausages like we did. This was the ultimate Italian comfort food feast! Add a glass of red wine, and you'll be in heaven.
Now are you ready to make Eggplant Parmesan. Want a little coaching? No problem! Come take The Chopping Block's Cream of the Crop cooking class this September (our class calendars were just released today!). Not only will you learn how to work with eggplant, but you'll also prepare Summer Corn and Herb Chowder, Tomato Tart with Roasted Garlic and Goat Cheese, and Peach Brown Betty. You don't get much more seasonal than that!
