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  • Grilled Eggplant Parmigiana

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    Grilled Eggplant Parmigiana
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. extra virgin olive oil
    • 1 tsp sesame oil
    • 1 Tbsp. balsamic vinegar
    • 2 Tbsp. roughly minced parsley
    • 1 tsp minced garlic
    • 1 x salt and pepper
    • 4 x baby eggplant
    • 4 ounce mozzarella cheese
    • 4 x roma tomato handful toothpick

    Directions

    1. In a large bowl, whisk together oils, vinegar, parsley and garlic.
    2. Slice eggplant and tomatoes into rounds. Cut cheese into pcs no bigger than vegetable rounds.
    3. Make parmigianas: On a cutting board or possibly 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 chill 1 hour.
    4. Preheat grill to medium-high and lightly oil grill rack. Grill parmiginanas on top rack for 5 min per side or possibly till eggplant is tender and golden brown and cheese is melted.
    5. Makes 4 servings

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