Angela's Italian Recipe for Grilled Eggplant Parmigiana

Grilled Eggplant Parmigiana
(Parmigiana di Melanzane alla Griglia)


Ingredients:

1/4 cup extra virgin olive oil 2 garlic cloves, finely chopped 1/4 teaspoon dried hot red-pepper flakes One (15-ounce) can crushed tomatoes 1/2 teaspoon salt 1/4 cup coarsely chopped fresh basil 1/2 ounce finely grated Parmigiano-Reggiano cheese (1/4 cup) 4 small Italian eggplants (1/2 pound each) 16 thin slices whole-milk mozzarella (from a 1-lb piece; not fresh)

Directions:

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and Parmigiano cheese. Prepare a gas grill for direct-heat cooking over moderate heat. Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons olive oil. Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface. Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella. Restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes. Top with sauce and cheese, then stack and bake 5 minutes more. Makes 4 servings.

Note: Eggplant (brushed with 1/4 cup olive oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables