Grilled (not fried) eggplant parmesan

23 Jan

Hello out there. I’ve been desperately remiss here about posting, and it’s not because I haven’t asked my mom for advice.

So I am attempting to start anew, and I have just the thing, because I just ate it and it was really good: grilled, not fried, eggplant parmesan.

photo (12)

What you will need:

2 eggplants

2 large balls of fresh mozzarella cheese, salted

fresh grated parmesan

1 large can (I think 16 oz?) crushed tomatoes

1 regular 8 oz can tomato puree

1 pound ground beef

4 cloves garlic

1 bunch parsley

1 onion

olive oil

1 sauce pan

1 saute pan

1 oven pan, 9-13 or something like it.

O.k. so, slice the eggplant long ways in half, and then thinly.

photo (13)

Set aside.

Brown 1 pound of ground beef in a saute pan, then drain grease and set aside.

Dice parsley, olive and onion, and add to sauce pan with olive oil.

photo (15)

Toss the ground beef in the pan, then add the canned tomatoes, and about 1/2 can of water per can of tomato. Salt and pepper to taste. Stir. Let it boil, then simmer for about 20 minutes.

Meanwhile. If you have a grill, do this on the grill, if you have a grill pan, do it on the grill pan. Brush a thin layer of olive oil over the eggplant, (seriously, thin, you shouldn’t drench it) and grill them so they are soft in the middle.

photo (16)

This process took me about 20 minutes. After I was done, I added about four fistfulls of cheese to the quick red sauce and turned that off.

photo (14)

Slice the fresh mozzarella. And then layer! Eggplant, cheese, sauce, until you run out of room in your pan. Sprinkle a layer of parmesan on the top.

Bake it longer than you would normally bake fried eggplant, like 40 minutes at 350, covered for 3/4 of the time.

Take out and eat! We had plain sautéed spinach as a side.

It was good. And not so bad for you!

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