My daughter and I are huge fans of Eggplant Parm and I found this grilled version and had to try it. It is healthier, I am sure but the grilling adds a new flavor that I am really fond of. My hubs and son were not fond of this recipe at all. It is different and the texture is not the typical eggplant parm, but I loved it! The photo is terrible....I took it with my phone and it certainly doesn't do the yumminess any justice....
3 medium eggplants, peeled and cut lengthwise into 1/2 inch slices
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 Tbsp dried Italian herb mix
1 tsp coarse salt
fresh ground black pepper
5 cups of your favorite tomato sauce...I used marinara
8 ounces of provolone cheese
1 cup grated parmesan cheese
8 whole basil leaves
Rub the eggplant slices with the olive oil and then garlic, Italian spice, salt and pepper. Place in a cooking pan and let sit for 5 minutes.
Preheat oven to 350 degrees.
Hat grill and grill eggplant slices until lightly grilled in both sides. **This took quite a bit longer than I thought it would** Spoon 1/2 cup of the sauce into the bottom of a 9x13 pan. Place about 6 eggplant slices on top of the sauce, top with cheese and a few basil leaves. Top with 1 1/2 cups sauce and repeat layering. End with the 1 cup parm cheese in top. Cover with foil and bake at 350 for 20 minutes. Remove the cover and continue baking for 15 minuets. Enjoy~
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