Grilled Eggplant Aubergine Parmesan Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED EGGPLANT (AUBERGINE) PARMESAN



Grilled Eggplant (Aubergine) Parmesan image

I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.

Provided by Grooved Pavement

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/3 cups shredded mozzarella cheese
2 tablespoons dry Italian seasoned breadcrumbs
1/3 cup thinly sliced fresh basil, plus
2 tablespoons thinly sliced fresh basil
1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated parmesan cheese

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.

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 medium eggplants
1/3 cup extra-virgin olive oil, plus more for serving
1 teaspoon fresh oregano, chopped
Kosher salt and freshly cracked black pepper
4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
Freshly grated Parmesan, for serving
Torn fresh basil leaves, for serving

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!

GRILLED MARINATED EGGPLANT



Grilled Marinated Eggplant image

Provided by Marco Canora

Categories     Side     Marinate     Vegetarian     Backyard BBQ     Eggplant     Summer     Grill     Grill/Barbecue     Healthy     Capers     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a first course or side dish

Number Of Ingredients 9

1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons drained capers
1 medium garlic clove, peeled and sliced
1/2 teaspoon dried oregano, preferably Sicilian
1/4 teaspoon minced peperoncini or red pepper flakes
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
3 tablespoons balsamic vinegar

Steps:

  • Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
  • Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
  • Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
  • Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
  • Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
  • Chef's notes:
  • You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
  • For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 8

Number Of Ingredients 13

2 (1 pound) eggplants, sliced into 1/2-inch rounds
7 tablespoons extra virgin-olive oil, divided
3 tablespoons lemon juice
1 teaspoon salt, divided
1 shallot, halved
2 (10 ounce) baskets cherry tomatoes
skewers
1 tablespoon balsamic vinegar
2 cloves garlic, halved
½ teaspoon crushed red chili flakes
1 pound fresh mozzarella, cut into thin slices
3 tablespoons grated Parmesan cheese
6 sprigs fresh basil

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.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 21.9 g, Fiber 4.8 g, Protein 16.6 g, SaturatedFat 7.8 g, Sodium 680.9 mg, Sugar 3.9 g

GRILLED-EGGPLANT PARMESAN



Grilled-Eggplant Parmesan image

Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella for a memorable dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Number Of Ingredients 8

4 medium tomatoes (1 1/2 pounds total), halved
1 shallot, halved lengthwise
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
1/4 cup thinly sliced fresh basil leaves
1 loaf rustic bread, such as ciabatta, for serving

Steps:

  • Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
  • Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
  • Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.

GRILLED EGGPLANT PANINI



Grilled Eggplant Panini image

Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 1

Number Of Ingredients 8

2 to 4 1/2-inch thick slices eggplant (depending on the size of the eggplant)
Salt
Extra virgin olive oil
1 tablespoon pesto (optional)
1/2 grilled red pepper or 2 to 3 slices tomato
Freshly ground pepper
2 tablespoons grated cheese, such as mozzarella, fontina, Gruyère, Parmesan, or a combination
2 thick slices country bread

Steps:

  • Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
  • Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
  • Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.

GRILLED (THEN BAKED) EGGPLANT PARMESAN



Grilled (Then Baked) Eggplant Parmesan image

Make and share this Grilled (Then Baked) Eggplant Parmesan recipe from Food.com.

Provided by nickfo

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs eggplants (1 very large)
olive oil
salt
1 (24 ounce) jar garden vegetable spaghetti sauce (Barilla)
1 (15 ounce) can Contadina tomato sauce
1 1/2 cups mozzarella cheese
1/4 cup parmesan cheese
1/4 cup Italian seasoned breadcrumbs

Steps:

  • Turn a grill on high. Slice the eggplant into quarter inch pieces (about 20 pieces. It's your preference if skin is left on or off.) Brush eggplant with olive oil. Season with salt. Grill eggplant pieces about 7 minutes per side or until nicely charred and tender.
  • In a saucepan heat tomato sauces until bubbly.
  • Preheat oven to 400 degrees F. In a 9x13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1/3 sauce, 1/2 eggplant, 1/3 sauce, 1/2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese. Add pepper to taste.
  • Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble. Remove from heat and let stand for 5 minutes. Enjoy with a side of delicious garlic bread!

Nutrition Facts : Calories 180.9, Fat 8.2, SaturatedFat 4.5, Cholesterol 25.8, Sodium 715.4, Carbohydrate 18.2, Fiber 6.5, Sugar 7.3, Protein 11

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

GRILLED EGGPLANT PARMESAN



Grilled Eggplant Parmesan image

Round out this meatless - but hearty - main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

1 1/3 cups shredded four-cheese mix or pizza cheese
2 tablespoons Italian-style dry breadcrumbs
1/3 cup plus 2 tablespoons thinly sliced fresh basil
1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
8 ounces plum tomatoes, thinly sliced
1/4 cup garlic-flavored olive oil
2 tablespoons freshly grated Parmesan cheese

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.

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

GRILLED EGGPLANT PARMESAN STACKS



Grilled Eggplant Parmesan Stacks image

We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley

Steps:

  • Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.

Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.

More about "grilled eggplant aubergine parmesan recipes"

GRILLED EGGPLANT PARMESAN RECIPE | LEITE'S CULINARIA
grilled-eggplant-parmesan-recipe-leites-culinaria image
2014-08-13 Working in batches, place the eggplant on the grill rack or in the grill pan and cook, flipping once, until charred and softened, 8 to 12 minutes …
From leitesculinaria.com
5/5 (3)
Category Entrees
Cuisine Italian
Total Time 1 hr 15 mins
  • Heat a medium saucepan over medium heat. Add the olive oil and tilt to swirl so it coats the bottom of the pan. When the oil shimmers, add the garlic and pepper flakes and cook, stirring constantly, for 30 seconds. You want to cook the garlic just long enough so it releases its fragrance but not so long that it turns golden.
  • Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Preheat a grill or grill pan over medium-high heat.
See details


GRILLED EGGPLANT PARMESAN - VALERIE BERTINELLI
grilled-eggplant-parmesan-valerie-bertinelli image
Preheat the oven to 425 degrees F. 2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, …
From valeriebertinelli.com
Estimated Reading Time 1 min
See details


GRILLED EGGPLANT PARMESAN RECIPE | FOOD NETWORK
Prepare a grill or grill pan for cooking over medium heat. Stir together the olive oil and garlic in a small bowl. Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes ...
From foodnetwork.com
Author Food Network
Steps 6
Difficulty 30 min
See details


HARISSA EGGPLANT RECIPE - THERESCIPES.INFO
https://www.bonappetit.com › recipe › harissa-roasted-eggplant. All information about healthy recipes and cooking tips
From therecipes.info
See details


GRILLED EGGPLANT INVOLTINI ROLLED AUBERGINE EGGPLANT FROM PLATTER …
2018-05-22 Place the rolled eggplant involtini into a sauce-lined backing vessel and then top with a little more sauce and some additional grated Parmesan cheese. Bake for about 20 minutes in a 350℉ oven, until bubbly. Allow to set for 10 minutes prior to serving. Eggplant Involtini that is all wrapped, sauced, and ready for the oven.
From plattertalk.com
See details


PERFECT GRILLED EGGPLANT RECIPE
2021-07-11 Set the brine aside. Cut off and discard the stem end of the eggplant. Cut the eggplant into 3/4-inch thick slices (either diagonal, crosswise, or lengthwise). Place the slices in the saltwater brine. Weigh the eggplant slices down with an upside-down plate; let soak for at least 30 minutes or up to an hour.
From thespruceeats.com
See details


KETO EGGPLANT PARMESAN [VEGETARIAN AUBERGINE PARMIGIANA]
2022-02-25 Add tomato passata sauce, salt and black pepper. Stir and simmer for 15-20 minutes. Turn off heat. Preheat oven to 350°F (180°C) Meanwhile, heat another pan over medium-high heat and add oil. Fry eggplant slices for 2-3 minutes on each side until softened in the center and crispy on the edges.
From theeatdown.com
See details


GRILLED EGGPLANT (AUBERGINE) PARMESAN - PLAIN.RECIPES
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.
From plain.recipes
See details


GRILLED EGGPLANT PARMESAN - STACY LYN HARRIS
Remove eggplant from the oven. Sprhinkle each half with 1/4 parmesan cheese. With a fork, slightly mash each tomato and the garlic in the casserole. Place 1 smashed clove of garlic on each of the eggplants. Add 3 tomato halves to each eggplant and sprinkle each eggplant with 1/4 cup of parmesan.
From stacylynharris.com
See details


BEST GRILLED EGGPLANT RECIPES | ALLRECIPES
Eggplant Mixed Grill. In this colorful side dish, grilled eggplant is mixed with a variety of other grilled vegetables, including red onion, asparagus, crimini mushrooms, and bell peppers. Prior to grilling, the vegetables are marinated in olive oil, garlic, and lots of fresh herbs for ultimate flavor.
From allrecipes.com
See details


20-MINUTE GRILLED EGGPLANT - HEALTHY RECIPES BLOG
2021-10-23 In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce. Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side.
From healthyrecipesblogs.com
See details


GRILLED EGGPLANT RECIPE | HOW TO MAKE GRILLED AUBERGINE
Grill it over a medium hot gas or charcoal grill for about 4 minutes on each side or until grill marks appear. Arrange the grilled eggplant on a serving platter. Sprinkle the basil, pine nuts, and goat’s cheese over the top and drizzle the balsamic vinegar, …
From victoriahaneveer.com
See details


RECIPES FOR GRILLED EGGPLANT (AUBERGINE)PARMESAN
Recipes: grilled eggplant aubergine and pepper salad, grilled eggplant aubergine provolone with grilled salsa, grilled eggplant aubergine and tomato tartine, grilled eggplant aubergine parcels, grilled eggplant aubergine & garlic spread, grilled eggplant aubergineparmesan, grilled eggplant aubergine and m..
From cooktime24.com
See details


BAKED EGGPLANT PARMESAN - AN ITALIAN IN MY KITCHEN
2019-07-21 Pre-heat the oven, and in a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt, and basil leaves, stir to combine. Add water and combine, on medium heat cook until thickened. While the sauce is cooking grill the eggplant either on a pan grill or bbq. In an 8 x 6-inch baking dish, spread a little sauce, then make layers ...
From anitalianinmykitchen.com
See details


GRILLED EGGPLANT PARMIGIANA (ITALY) - MEDITERRANEAN LIVING
2020-09-02 Preheat oven at 400 F. Cut eggplants into 1/3-inch thick slices and grill them on medium-high heat for 3 to 4 minutes, until slightly charred on each side. Meanwhile, prepare the sauce. Mince onion and cook it in olive oil for a few minutes. When it turns golden in color, add tomato purée, salt, and pepper.
From mediterraneanliving.com
See details


GRILLED EGGPLANT PARMESAN FOCACCIA RECIPE | EATINGWELL
Step 2. For a charcoal or gas grill, grill bread, cut side down and eggplant slices on the greased rack of a covered grill directly over medium-hot heat 4 minutes (check bread after 3 minutes and remove if it's toasted). Turn eggplant slices. Remove bread. Add tomato slices to grill.
From eatingwell.com
See details


TILAPIA AND PARMESAN GRILLED EGGPLANT | METRO
1 medium eggplant, sliced 1/4 in. (0.6 cm) thick 2 Tbsp. (30 ml) coarse salt 1/4 cup (60 mL) Selection olive oil 3 Tbsp. (45 mL) Irresistibles white balsamic vinegar 2 Tbsp. (30 mL) mixture of minced fresh herbs (marjoram, rosemary, parsley) 1/4 cup (60 mL) finely grated fresh parmesan 4 tilapia fillets, lightly brushed with oil salt and freshly ground pepper to taste
From www1-ppr.metro.ca
See details


GRILLED EGGPLANT PARMESAN – A COUPLE COOKS
2017-08-18 Heat a grill to medium-high heat. Slice the eggplant into 1/4-inch thick rounds. In a small bowl, whisk together the egg whites. In a shallow pan, mix together the grated Parmesan cheese and bread crumbs. Dip each eggplant slice in egg whites, and then dredge each side in bread crumb mixture. Place on a large baking sheet.
From acouplecooks.com
See details


GRILLED EGGPLANT PARMESAN RECIPE - DELISH.COM
2013-03-16 Directions. Preheat oven to 450 degrees F and heat a grill pan. Brush eggplant and tomato slices with olive oil and season lightly with salt. Grill eggplant in …
From delish.com
See details


GRILLED EGGPLANT PARMESAN - THE BAKING FAIRY
2013-03-24 Preheat the oven to 425F. Grab 1-2 large baking sheets, and lightly grease with 1 tablespoon of olive oil. Set aside for now. While the oven heats, wash and dry your eggplants. Cut off the tops and bottoms, and slice in ½ inch slices. Season with garlic salt and pepper on both sides, and place on your prepared baking sheets.
From thebakingfairy.net
See details


GARLIC & HERB GRILLED EGGPLANT (PALEO - EVERY LAST BITE
2018-08-07 Preheat the barbecue to medium heat. In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil. Grill for approximately 6 minutes per side until golden in colour with grill marks.
From everylastbite.com
See details


GRILLED EGGPLANT RECIPE - 40 APRONS
2019-07-17 Lightly oil the grates of your grill then preheat your grill on high heat with the lid closed until hot, about 15 minutes. Cut your eggplant into about 3/4" slices and arrange in a single layer on a baking sheet or another surface. Whisk together the remaining ingredients (lemon juice, oregano, salt, pepper, and garlic) in a small bowl.
From 40aprons.com
See details


EGGPLANT PARMESAN | RICARDO
Eggplant. With the rack in the middle position, preheat the oven to 375ºF (190ºC). Line a baking sheet with a silicone mat or parchment paper. On a work surface, cut the eggplants in half lengthwise. Using a paring knife, score the flesh of the eggplants without piercing through the skin. Season with salt and pepper.
From ricardocuisine.com
See details


GRILLED EGGPLANT PARMESAN {LOW CARB RECIPE} - FEELGOODFOODIE
2021-06-24 Heat 1 tablespoon oil in a small skillet over medium heat. Add breadcrumbs and cook until golden, 5 minutes. Fold in the grated parmesan cheese and season with salt and pepper and set aside. In a small bowl, mix ½ cup olive oil plus garlic. Brush half the garlic oil on both sides of the eggplant and season with salt and black pepper.
From feelgoodfoodie.net
See details


GRILLED EGGPLANT PARMESAN RECIPE - HOW TO GRILL EGGPLANT
2007-06-25 Prepare grill. Lightly brush eggplant slices with oil and sprinkle with salt and pepper. In small bowl, mix mozzarella cheese, Parmesan …
From goodhousekeeping.com
See details


GRILLED EGGPLANT PARMESAN - THE LEMON BOWL®
2016-04-04 Instructions. Pre-heat grill over high heat and brush both sides of eggplant slices with olive oil using a pastry brush. Sprinkle with salt and pepper. When grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes per side or until tender. Remove from grill and place in a shallow baking dish.
From thelemonbowl.com
See details


GRILLED EGGPLANT AND TOMATOES WITH PARMESAN-BASIL CRUMBS RECIPE
Step 2. Light a grill. Brush the eggplant slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the eggplant to a ...
From foodandwine.com
See details


GRILLED EGGPLANT (AUBERGINE) PARMESAN - LUNCH RECIPES
Grilled Eggplant (Aubergine) Parmesan might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 24g of protein, 46g of fat, and a total of 617 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes ...
From fooddiez.com
See details


GRILLED EGGPLANT WITH GARLIC AND HERBS – WELLPLATED.COM
2021-12-01 Preheat the grill to medium high (400 to 450 degrees F). Cut the eggplant crosswise into 1/2-inch rounds. Whisk together the oil, garlic, and seasoning. Brush over the eggplant. Flip and brush the other side. Grill the eggplant for 8 to 10 minutes with the lid closed, flipping once halfway through.
From wellplated.com
See details


GRILLED EGGPLANT PARMESAN - SUGAR DISH ME
2013-05-30 Heat the grill to about medium. Drain the eggplant and pat it dry. Brush one side with the olive oil, sprinkle with the kosher salt if desired, and place the slices, oil side down, on the hot grill. Cook for a couple minutes- until nice grill marks appear on the side touching the grill.
From sugardishme.com
See details


GRILLED EGGPLANT PARMESAN RECIPE, LOW CARB - MOM FOODIE
2022-04-03 Instructions. Preheat grill on high heat setting. Cut off ends of eggplants, and slice into ¼ inch to ½ inch thick planks. Baste with olive oil, and sprinkle with a little oregano, salt and pepper. Place eggplant on the grill and reduce grill to medium heat.
From momfoodie.com
See details


EGGPLANT WITH PARMESAN RECIPE | MUTTI
Repeat this operation of layering aubergine, sauce, Parmesan and mozzarella until they are all used up; the last layer should be of passata. Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for about 40 minutes. Serve the dish while it is nice and hot. With friends, Family, Italian food, Vegetarian, Main course.
From mutti-parma.com
See details


21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN DISH
2022-05-10 Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling. Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
From themediterraneandish.com
See details


SMOKY GRILLED EGGPLANT STEAKS - VEGGIE DESSERTS
2021-07-21 Place the eggplant steaks onto the hot grill and cook until soft and lightly charred, then flip and cook the other side. Alternatively heat a grill/grill pan/bbq/broiler and cook as above. Or, heat the oven to 200°c/400°f and bake on a tray for 25 minutes or until soft and juicy.
From veggiedesserts.com
See details


GRILLED AUBERGINES WITH TAHINI & PARMESAN RECIPE - FOOD NEWS
Place a layer of the aubergine sauce in the bottom of an ovenproof dish, then cover this with the sliced tomatoes, chickpeas and finally the grilled aubergine. Drizzle with a little extra olive oil. Bake for 20 minutes, until bubbling and golden on top. To make the dressing, stir together the yoghurt, tahini and za'atar to taste.
From foodnewsnews.com
See details


GRILLED EGGPLANT AUBERGINE PARMESAN RECIPE - WEBETUTORIAL
Grilled eggplant aubergine parmesan is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grilled eggplant aubergine parmesan at your home.. The ingredients or substance mixture for grilled eggplant aubergine parmesan recipe that are useful to cook such type of recipes are:
From webetutorial.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Videos

Grilled Eggplant Parmigiana Recipe - How to make Eggplant Parm on the grill!
2.1K views-10:41
Grilled Eggplant Parmesan: Recipe: How To Make: Easy! Diane Kometa-Dishin' With Di #97
7.6K views-06:39
Grilled-Eggplant Parmesan- Everyday Food with Sarah Carey
21K views-07:11
Grilled Eggplant, Parm Style | Doug Cooking
12K views-04:10
Grilled Cheese Eggplant Parmesan Easy Recipe
899 views-01:05
Grilled Eggplant Parmesan ❤ Parmigiana di Melanzane Light
1.5K views-02:45

Top Asked Questions

How to cook eggplant Parmesan on the grill?
Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side. 4. Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish.
Can You Grill eggplant with brine?
Luckily, there is a way to grill tender, flavorful eggplant. This easy recipe uses the power of salted water (or brining) to guarantee great grilled eggplant. It's easy and adds 30 minutes to this otherwise quick recipe, but it's worth it.
How to cook eggplant kebabs on the grill?
Step 1 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. Advertisement Step 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate. Step 3 Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them.
How long to cook eggplant on George Foreman Grill?
Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my George Foreman grill, I grill 5 minutes on one side, then 2 minutes on the second side.

Related Search