Grilled Eggplant Parmigiana all done on your barbecue is a simple and healthy version of the classic recipe.
With the weather being so warm this time of the year, it’s great not to have to turn on your oven or to mess up your stove. Cooking everything on the barbecue is such an easy cleanup. Plus, you can cook more eggplant all at once. So this recipe is super quick
I love making this the day before I’m serving it, because it tastes better than the next day.
So it’s great to make for a dinner party or for a big family dinner.
Grilled Eggplant Parmigiana
Ingredients
(Serves 6)
3 lbs. Eggplant, sliced ¼ inch thick
1 ⅔ cups Olive Oil
2 Cups Tomato Sauce (See my marinara sauce recipe on my website)
½ cup Grated Pecorino Romano
8 oz Mozzarella, sliced thinly
Method
Heat your grill to 375 degrees
Using a pastry brush generously brush both sides of the sliced eggplant with olive oil .Grill for about two to three minutes on each side.
Put an 11 inch frying pan on the grill.
Coat with a little olive oil.
Begin to layer the parmigiana. First put a single layer of eggplant. Cover this layer with tomato sauce.
Then sprinkle on grated Pecorino. Put on a single layer of mozzarella. Repeat this process for three layers.
Cover and bake on the BBQ for about 20 minutes.
For this recipe, I use a regular frying pan. If you don’t have one with the stainless steel handle. Just simply cover the handle completely with aluminum foil and you’ll be fine.