Broiled Eggplant With Parmesan Recipes

GRILLED EGGPLANT PARMESAN

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

GRILLED EGGPLANT PARMESAN

Steps:

• Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
• Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
• Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
• Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

GRILLED EGGPLANT PARMESAN

Steps:

• Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
• Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

BROILED EGGPLANT WITH PARMESAN

Steps:

• Preheat oven to broil.
• Trim eggplants and cut into 16 slices of equal thickness.
• Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
• Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
• In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

BROILED EGGPLANT WITH PROVOLONE

Steps:

• Lightly oil heavy large baking sheet. Brush both sides of 12 eggplant rounds generously with dressing; arrange on prepared sheet. Sprinkle rosemary and oregano over. Let stand at room temperature 30 minutes.
• Preheat broiler. Broil eggplant on baking sheet until brown and cooked through, about 5 minutes per side. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Preheat oven to 450°F. Top each eggplant slice with 1 rounded tablespoon sauce. Place 1 provolone slice atop each eggplant round and trim to fit. Sprinkle each with 1 tablespoon Parmesan. Bake until cheeses melt and eggplant is heated through, about 5 minutes.