Chef Paulette's Grilled Eggplant Parmigiano - WSMV News 4

Chef Paulette's Grilled Eggplant Parmigiano

Posted: Updated:


2 eggplants

¼ cup olive oil

2 large Roma (plum) tomatoes

1 medium onion, halved

2 garlic cloves, unpeeled

salt & pepper to taste

8 oz. mozzarella, shredded

½ cup grated cheese, parmigiano or pecorino

Cut the eggplant into oblong slices. Brush with olive oil and season with salt & pepper. Grill slices until slices are softened and grill lines appear.

Grill tomatoes & onion, cut side down until grill lines appear. Then flip and grill a few minutes more. Grill garlic cloves until softened, then peel.

Add tomatoes, onion and garlic to a food processor, pulse until smooth. Season with salt and pepper.

Spoon some of the tomato sauce on the bottom of a foil pan or baking pan. Add a layer of eggplant slices. Spoon some sauce to cover. Sprinkle some mozzarella and a dusting of grated cheese. Repeat with 2 more layers until all the ingredients are used.

Place pan on the grill on low heat. Or in a 400 degree oven. Bake with the grill top down until the cheeses are melted and bubbly.


Powered by Frankly
Powered by WorldNow CNN
All content © 2018, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.