DECADENT BANANAS FOSTER CRUMB CAKECAKE:½ c. plus 2 T. butter, softened and divided1/3 c. plus…
Grilled Eggplant Parmesan with Tomato Marinara
| Grilled Eggplant Parmesan with Tomato Marinara | Print |
Recipe By: Alice Morrow
Grilled Eggplant Parmesan with Tomato Marinara
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
- Cut eggplants crosswise into 20 slices about ¾” thick. Sprinkle sea salt on both sides.
- Place in 13x9” baking dish
- Whisk together ¼ c. oil, lemon juice and shallot.
- Pour mixture over eggplants, turning to coat.
- Marinate 1 hour. Meanwhile, soak wooden skewers in water for 30 minutes.
- Preheat grill to 350-400 degrees.
- Thread tomatoes on skewers, brush with 1 T. olive oil.
- Grill for 6-8 minutes, turning once.
- 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.
- Grill eggplant slices 5 minutes, turn once.
- Top each eggplant slice with 1 mozzarella cheese slice and grill another 5 minutes or until eggplant is tender and cheese begins to melt.
- Pour the tomato marinara in a serving dish.
- 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.
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