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Lilly’s Table

 

Meal Detail

 

Dinner

Grilled Eggplant Parmesan & Polenta

from the Week of August 7, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Start with the oven roasted marinara.
Slice the eggplants and polenta, rub with oil and grill.
Flip over the eggplant slices and fill with parmesan.
Sandwich together and grill again.
Serve with a generous dollop of marinara on top of the polenta and eggplant.


Recipes for this Meal


Summer
Photo of Marinara- Oven Roasted
  • Easy
  • Medium
  • Hard
Marinara- Oven Roasted

Do you have an abundance of fresh tomatoes that are a bit too soft for salads? Toss them in a roasting pan with a few extras and roast until it all becomes soft, caramelized and tantalizing. If you have any bell peppers, mushrooms or other veggies laying around, chop them up small and toss them in too. Don’t have have time or the harvest of tomatoes? Try the Quick Marinara instead.


Summer
Photo of Parmesan Grilled Eggplant
  • Easy
  • Medium
  • Hard
Parmesan Grilled Eggplant

Imagine a slab of grill marked eggplant slices with a little Parmesan surprise inside. Salting the eggplant before cooking will mellow any of the bitter taste.


Summer
Photo of Grilled Polenta
  • Easy
  • Medium
  • Hard
Grilled Polenta

Crisp on the outside and soft in the middle- grilled Polenta is a unique gluten-free side for a barbecue. Start with prepared Polenta which comes in tubes usually sold near pasta. Alternatively, make your own from scratch, chill it overnight and cut it into pieces to grill.