Grilled Eggplant Parmigiana

Standard

fullsizerender

This was probably the best eggplant parmigiana I’ve ever made. It was a little untraditional in my choice of cheese, but it was really good so I’m going to list the ingredients exactly how I made it!

Ingredients:

2 large eggplants, peeled and sliced into 1/4″ slices

1 cup marinara sauce

Shredded Mexican cheese (from Trader Joe’s)

1 slice Havarti cheese

Grated parmesan cheese

Directions:

Preheat oven to 350.

Sprinkle salt over the eggplant slices.

Heat a grill pan. Brush both sides of eggplant slices with olive oil.

Grill until softened and cooked.

Grease the bottom of a casserole dish. Spoon some marinara sauce over the bottom.

Begin layering with a layer of eggplant slices, marinara sauce, and shredded Mexican cheese. Repeat the layers. On one of the layers, instead of using Mexican cheese, break up the Havarti cheese slice and place it over the marinara sauce covered eggplant. Finish with a layer of eggplant and marinara. Top it with grated Parmesan cheese.

Place it in the hot oven for about 15 minutes. Remove from the oven and let it rest for about 10 minutes.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s