Eggplant Recipe

Gluten Free Grilled Eggplant & Zucchini Parmigiana

This grilled version is just as good, if not better than the fried one

Main

Serves 4 PEOPLE
Preparation Time 30 MINUTES
Total Time 1 HOUR AND 20 MINUTES
difficulty EASY
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What you Need:

  • 1 large eggplant sliced about a ¼ inch thick (lengthwise)

  • 4 zucchini, sliced ¼ inch thick (lengthwise)

  • ½ cup fresh basil leaves

  • 1 qt crushed tomatoes or tomato puree

  • 8 oz. ball of fresh mozzarella

  • ¼ cup extra virgin olive oil

  • 3 cloves of sliced garlic

  • 2 ounces fresh basil leaves

  • 4 Roma tomatoes roughly chopped

  • ½ yellow onion diced

Method

Step One

Place a large saucepan over medium heat. Add 2 tablespoons of olive oil followed by the onions. Sweat the onions for 5 minutes then add the garlic and basil.  Stir the pot a bit and cook for another few minutes before adding the fresh tomatoes only. When the fresh tomatoes are very soft you may add the crushed tomatoes and reduce to a simmer. This should bubble for at least 45 minutes. If the sauce becomes too thick just add a bit of water and stir.

Step Two

While your pomodoro sauce is simmering, lay out your eggplant and zucchini slices on a sheet tray. Season with salt and pepper. Fire up your grill or cast iron pan. If using a grill, drizzle olive oil on the vegetables before placing them on the hot surface. If cast iron is in play – add a tablespoon of olive oil to the pan before searing. Grill the veggies for 3-4 minutes on both sides and lay flat on a sheet tray to cool down a bit.

Step Three

Break out your best baking dish, preferably ceramic or glass 8×8 or 13×9 depending on how thick you like your eggplant parmigiana. (I used a ceramic 13×9 from Le Creuset). At this point your pomodoro sauce should be ready so ladle about 4 ounces of sauce onto the bottom of the pan. Start your first layer with eggplant. Simply place 4 -5 slices around without overlapping. Sprinkle a tad more salt and spoon a light layer of sauce. Spread it evenly on top of the eggplant. Add one slice of mozzarella to each piece of eggplant followed by torn basil leaves and a sprinkle of Parmigiano Reggiano. Repeat this step with zucchini for the next layer.

Step Four

You should have 4 layers in this order: eggplant, zucchini, eggplant, zucchini. Each layer with sauce, mozzarella, basil and parmigiano. Bake uncovered at 350 degrees for 40 minutes. The top layer of cheese should be golden brown.

Serving Suggestion:

I like to wait 30 minutes before I cut into it.  This allows everything to settle and makes for a less messy slice. I enjoy pairing this dish with a simple Arugula salad with olive oil, a splash lemon and some of the leftover cheeses.