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Grilled Eggplant Parmigiana
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon balsamic vinegar
2 tablespoons roughly chopped parsley
1 teaspoon chopped garlic
salt and pepper
4 baby eggplant
4 ounces mozzarella cheese
4 roma tomato
handful toothpicks
In a large bowl, whisk together oils, vinegar, parsley and garlic.
Slice eggplant and tomatoes into rounds. Cut cheese into pieces no bigger than vegetable rounds.
Make parmigianas: On a cutting board or other flat surface, place a slice of eggplant, cover with a slice of cheese, a tomato slices, another layer of cheese, then a slice of eggplant. Pierce through with a toothpick to prevent it from coming apart. Place each parmigiana in a shallow dish, and drizzle with vinaigrette. Cover and refrigerate 1 hour.
Preheat grill to medium-high and lightly oil grill rack. Grill parmiginanas on top rack for 5 minutes per side or until eggplant is tender and golden and cheese is melted.
Makes 4 servings
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