EGGPLANT PARMESAN

INGREDIENTS

Eggplant is very versatile and especially suited to grilling as it absorbs considerably less oil than when frying it on the stovetop. The earthy, smoky flavour adds depth to many dishes.

  • 8 slices grilled eggplant
  • 2 cups tomato sauce (see recipe below)
  • 1 3/4 cup grated mozzarella cheese
  • 1/4 cup parmesan cheese, grated
  • salt and pepper

GRILLED EGGPLANT

  • 4 large eggplants
  • 2 teaspoons coarse sea salt
  • 1/4 cup extra virgin olive oil

TOMATO SAUCE

  • 1 teaspoon extra virgin olive oil
  • 3 large garlic cloves, diced
  • 1 medium onion, finely diced
  • 3 cups canned Marzano tomatoes
  • 1 teaspoon oregano
  • 1/2 teaspoon chili pepper flakes
  • salt and pepper

DIRECTIONS

1. Slice eggplants lengthwise, into 1/2 in. thick slices. Sprinkle sliced eggplant with salt and let drain for 20 minutes on paper towels to remove any bitterness. Wipe off any excess salt and liquid and brush liberally with olive oil. Sprinkle with freshly ground black pepper. Meanwhile, preheat barbecue on MEDIUM for 5 minutes. Grill for a total of 10-12 minutes, turning every 3 minutes to create perfect grill marks.

2. Spread 1/2 cup tomato sauce on the bottom of a 9 x 9 in. square baking dish. Arrange 4 slices of eggplant evenly in pan and top with half of the grated mozzarella cheese and 1 cup of tomato sauce. Repeat with a second layer of eggplant and remaining tomato sauce

3. Finally, sprinkle on remaining mozzarella cheese and parmesan cheese. Press down. Place uncovered in 400°F oven and bake for 45 minutes, or if using a flameproof dish, place in preheated MEDIUM barbecue over indirect heat and cook for 30-45 minutes, until top is bubbly and golden brown.

4. Tomato Sauce: Heat the olive oil in a large saute pan and gently saute garlic and onion for 3 minutes, until starting to soften. Add remaining ingredients and simmer slowly for 1 hour. Adjust seasoning if necessary.

Serves 4 as a main dish with salad, or 8 as a side dish.
 

 

GRILLED VEGETABLE NAPOLEONS

INGREDIENTS

Substitute or add other vegetables as you wish. Some nice
additions might be new potatoes or red peppers.
Although the stacks are attractive and easy to serve,
you may also arrange the grilled vegetables and
cheese in a casserole.

  • 1/2 cup olive oil
  • 1 large eggplant, cut in 12 slices (1/3" thick)
  • 3 medium zucchinis, cut in 24 slices (1/4" thick)
  • 3 large tomatoes, cut in 6 slices (1/3" thick)
  • 3 medium red onions, cut in 12 slices (1/3" thick)
  • 3/4 cup ricotta cheese
  • salt and pepper to taste
  • 2 tsp fresh thyme, chopped
  • 1/2 lb mozzarella cheese, sliced 1/4" thick
  • 6 sprigs fresh rosemary

DIRECTIONS

1. Preheat barbecue and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. The vegetables may be grilled a day in advance, and refrigerated after cooling. Bring the vegetables back to room temperature before proceeding.

2. Stir together the ricotta, thyme, salt, and pepper in a small bowl.

3. Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread 1 tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.

4. Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each napoleon, and return to the barbecue. Heat for about 5 minutes on LOW, or until mozzarella is melted and vegetables are warmed through.