Good Bread Good Meat Good God Let's Eat : Grilled Eggplant Parmesan

Friday, January 24, 2014

Recipe by: Safeway

Grilling is the fresh idea that makes this eggplant parmesan modern, light, and easy to make!

Servings: 4

2 (1 pound) eggplants

1/3 cup Safeway SELECT Olive Oil

1 tablespoon dried Italian herb mix or dried oregano

12 ounces Primo Taglio mozzarella cheese

1 (26 ounce) jar Safeway SELECT Marinara Sauce

1/3 cup Safeway Parmesan Cheese

3 tablespoons chopped fresh parsley

Salt and pepper

Rinse eggplants, cut each crosswise into 3/4-inch thick rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or several 12- by 15-inch baking sheets.
In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.
Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.
In a 2-quart pan over medium heat, stir marinara sauce occasionally until warm.
Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue (you can hold your hand at grill level for only 3 to 4 seconds). Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test), and browned, 6 to 8 minutes; turn once midway through. Set marinara sauce on cooler area of grill to keep warm.
Top each eggplant round with a slice of mozzarella. Cover barbecue until cheese softens, about 1 minute. Transfer to a platter. Spoon marinara sauce onto slices, then sprinkle with parmesan and parsley. Season to taste with salt and pepper.