Grilled Eggplant Parmesan
Grilled Eggplant Parmesan
What You Need by: a Couple Cooks
Serves: 4 to 6
- 24-ounce jar marinara sauce
- 3 eggs
- ¾ cup grated Parmesan cheese
- ¾ cup bread crumbs
- 3 medium eggplants (2 to 3 pounds total)
- Kosher salt
- Fresh ground pepper
- Olive oil or cooking spray
- 2 cups grated cheese (Italian blend, fontina, etc)
- Fresh basil leaves
What To Do
- Heat a grill to medium-high heat.
- Wash the eggplants and cut them into ¼-inch thick disks.
- In a small bowl, whisk together 3 egg whites.
- In a shallow pan, mix together ¾ cup grated Parmesan cheese and ¾ cup bread crumbs.
- Dip each eggplant slice in egg whites, and then dredge each side in bread crumb mixture. Place on a large baking sheet. Repeat for all slices. When finished, spray each side with olive oil or cooking spray and season liberally with kosher salt and pepper.
- On a grill, cook over direct medium high heat until the bottom is golden, about 4 to 5 minutes. Flip the eggplant rounds and top each piece with shredded cheese. Continue cooking with the top on until golden and the cheese is melted, about 4 to 5 minutes.
- Meanwhile, warm the marinara sauce. When the eggplant is grilled, place several slices on a plate, top with marinara sauce, if desired a bit of olive oil and kosher salt, and basil leaves.
Notes
Adapted from Weber's Time to Grill
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