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Lilly’s Table

 
 
Pesto
Zucchini Marinated Salad
© Lillys-Table.com Photo of Parmesan Grilled Eggplant
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Parmesan Grilled Eggplant

from Pesto Salmon with Grilled Eggplant & Zucchini Salad, the Week of September 18, 2016.
View the previous or next recipe for this meal.

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.

Ingredients

  • 1 eggplant
  • 1 teaspoon salt, more if needed
  • 1 tablespoon olive oil
  • ½ cup parmesan cheese, grated, more or less depending

Serving Size: 2 People

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Preparation Instructions

Cut the eggplant into 1/2 inch slices. Salt generously and rest for about 10 minutes in a colander. Dark liquid will bead off slightly. Rinse the eggplant, pat dry with a towel. Rub olive oil on each side. Puzzle piece the slices back together in twos.

Heat a grill to medium-high heat, about 400.

Take two matching pieces, open them up and place the open side down to sear for about 5-8 minutes until grill marks just start to appear. Flip the slices over and generously layer the parmesan on one side. Sandwich the other side together. Sear the outside of the eggplants for 5-8 minutes until grill marks appear on each side and the cheese is ooey-gooey in the center.