Grilled Eggplant Parmesan
2 eggplants (1# each)
1/3 cup olive oil
1 tablespoon dried Italian herb mix or dried oregano
2 tablespoons fresh basil, chopped
10 to 12 ounces mozzarella cheese
Fresh tomatoes, sliced
1/3 cup parmesan cheese, grated
3 tablespoons parsley, chopped
Salt and pepper
Rinse eggplant. Cut each crosswise into 3/4-inch rounds and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3
baking sheets, about 12 by 15 inches.
In a small bowl mix oil, Italian herb mix and fresh basil. Brush cut sides of eggplant with oil mixture.
Cut mozzarella cheese and tomatoes into thin slices, making 1 piece of each for each eggplant round.
Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue. Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test) and browned, 6-8 minutes. Turn once. Place rounds in pan.
Top each eggplant round with a slice of mozzarella cheese and tomato. Cook over barbecue until cheese and tomatoes soften. Sprinkle with parmesan cheese and parsley. Season to taste with salt and pepper.
Recipe courtesy of Sausal Winery.
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