Joe Anshien
TVWBB Platinum Member
I bought this book for a $1 at the thrift store today and had a couple of eggplants at home, so I got inspired to try grilling up some eggplant parm. My son gave me those silicone sheets for the grill so I thought I would try them. They seem to work ok. At least nothing fell through the grates.
I cut the eggplant into about 3/8" slices, wiped on a little olive oil and salt, and grilled them up on a medium heat for 30 minutes flipping once. I sauced the bottom of the baking dish and put the first layer in. Added more sauce and mozzarella cheese, and another layer of all. On top I sprinkled some bread crumbs, and parmesan cheese. Covered with aluminum foil and put back on the grill for about 10 minutes until it started bubbling. We served it over spaghetti squash cooked for 10 minutes in the instant pot. With the price of meat going up, I may need to grill more veggies;-)
It was really good. I will do it again.
I cut the eggplant into about 3/8" slices, wiped on a little olive oil and salt, and grilled them up on a medium heat for 30 minutes flipping once. I sauced the bottom of the baking dish and put the first layer in. Added more sauce and mozzarella cheese, and another layer of all. On top I sprinkled some bread crumbs, and parmesan cheese. Covered with aluminum foil and put back on the grill for about 10 minutes until it started bubbling. We served it over spaghetti squash cooked for 10 minutes in the instant pot. With the price of meat going up, I may need to grill more veggies;-)
It was really good. I will do it again.
