Grilled Eggplant Parmesan with Tomato Marinara
 
 
Grilled Eggplant Parmesan with Tomato Marinara
Recipe By:
Ingredients
  • 2 (1 lb.) eggplants
  • ¼ c. plus 3 T. olive oil
  • Sea salt
  • 3 T. fresh lemon juice
  • 1 large shallot
  • 8 (10”) wooden skewers
  • 2 pts. Cherry tomatoes
  • 2 large garlic cloves, halved
  • 1 t. balsamic vinegar
  • 1 t. dried crushed red pepper flakes
  • 1 lb. fresh mozzarella, cut into 20 slices
  • Grated fresh Pecorino-Romano cheese
  • Fresh basil leaves
Instructions
  1. Cut eggplants crosswise into 20 slices about ¾” thick. Sprinkle sea salt on both sides.
  2. Place in 13x9” baking dish
  3. Whisk together ¼ c. oil, lemon juice and shallot.
  4. Pour mixture over eggplants, turning to coat.
  5. Marinate 1 hour. Meanwhile, soak wooden skewers in water for 30 minutes.
  6. Preheat grill to 350-400 degrees.
  7. Thread tomatoes on skewers, brush with 1 T. olive oil.
  8. Grill for 6-8 minutes, turning once.
  9. Combine grilled tomatoes, garlic, vinegar, red pepper, 1 t. sea salt and remaining 2 T. olive oil in food processor. Pulse until a chunky sauce forms.
  10. Grill eggplant slices 5 minutes, turn once.
  11. Top each eggplant slice with 1 mozzarella cheese slice and grill another 5 minutes or until eggplant is tender and cheese begins to melt.
  12. Pour the tomato marinara in a serving dish.
  13. Top eggplants with the sauce and sprinkle with Pecorino-Romano cheese and basil leaves.
Notes
*****These leftovers, heated up make great sandwiches. I like to add fresh baby spinach to this dish when making sandwiches or also in the original dish. I just plate the grilled eggplant on top of spinach and then the marinara. Excellent side dish or main vegan meal.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/grilled-eggplant-parmesan-with-tomato-marinara/