Parmesan grilled Parmesan is a lighter touch and a summer friend on the classic-made through the grilled eggplant layer with Marinara, Mozarella, Ricotta, and fresh basil. It is gluten -free, ideal for warm cooking.
Parmesan grilled eggplant
If you like the Parmesan eggplant but you want something you can make on the grill for the summer, then this grilled parmesan is a must. Instead of bread and frying, grill the eggplant until it becomes soft and smoked, then put it in a frying pan with a minera, fresh basil, mozzarella, and ricotta. I love this Tommy! It is all that you enjoy about classic-only fresh, lighter and ideal for warm cooking. It is served as a vegetable dish or as a side dish with your favorite protein. For more summer eggplant ideas, try grilled eggplant with feta -simple, simple, and full of Mediterranean flavor.
Why will you love this grilled eggplant?
I created this dish after I asked the Skinnytaste community about the recipes they wanted to see in June. Many of you asked grilled vegetable meals and ideas that did not include the stove run – this one checks all boxes. It is delicious enough to be the main path, and it comes together on the grill.
- Light than traditional: No crumbs or frying
- Ideal for summer: In the season and you do not need to cook inside
- Vegetable, grain -free and gluten -free: naturally fits different nutritional needs
The ingredients you will need
Here are the components of this Parmesan Parmesan Easy. See the recipe card below to get exact measurements.
- Eggplant In the season during the summer, so I am always looking for new ways to cook with them. It is high in fiber and full of vitamins, minerals and antioxidants.
- Salt and pepper Season the eggplant
- Marinara sauce: Make a homemade Marinara sauce or buy your favorite Jarred sauce.
- Cheese: Mozzarella, Part-Skim Ricotta (Polly-O is my favorite commercial brand), and Parmesan combines a rich filling.
- egg Connect the cheese mixture together, and prevent it from raising when cooking.
- Fresh basilThe classic Italian element, makes everything better.
How to make barmazan grilled eggplant
The simple, simple Parmesan recipe contains two steps on the grill: First, you can roast the eggplant slices, then roast the whole eggplant frying pan. See the recipe card at the bottom for printable trends.
- Prepare the eggplant: The eggplant slice and put it on the baking sheet. Sprinkle with non -sticky cooking spray and spices with salt and pepper.
- Paily eggplant On a high medium heat for 10 minutes.
- Get the grill ready for bread: Turn off the burners on one side of the gas grill. Put the lid down and bring the grill to 425-450 degrees Fahrenheit.
- Make cheese fill By combining Ricotta, eggs, and grated barmasan.
- Parmesan eggplant assembly: The lower part of the cast iron frying pan with Marinara sauce. Add the eggplant slices, followed by the basil, mozzarella and ricotta mix. Repeat 2 times, and end with the sauce at the top. Cover the pan with foil.
- Parmesan barbecue eggplant: Place the pan on the side of the grill that was stopped (i.e. indirect barbecue), and cook it for 40 minutes. Remove the chips, cover the grill, and cook for another 10 minutes. Carefully remove the pan from the grill and let it rest.
Differences
- Protein batch: Ricotta swap of home cheese.
- Herbs: Replace parsley for basil.
- Egg allergy? Delete it. Filling cheese may not be firm either, but it will continue to work.
- No grill? No problem! Bake the eggplant slices in an oven 425 degrees Fahrenheit for 18 minutes, and stir them in the middle of the road. Then, collect the dish and bake the pan for about 20 minutes until the cheese melts.
Submit suggestions
This grilled parme is served with large green salad, grilled fermented dough, pasta, or pasta zucchini. You can also serve it as a side dish with your favorite protein, such as grilled chicken or shrimp.
storage
- Refrigerator Food residue for up to 4 days.
- Freezing One stakes in small sealing containers for up to 3 months.
- Re -heating: Melting the ice in the refrigerator the day before, then heat in the oven at 350 ° F or in the microwave until the warmth.
More eggplant recipes you will love
Check more barbecue recipes here. For more dinner ideas using eggplant, check these Five delicious recipes of eggplant To inspire your next meal!
fruit: 6 A minimum of the stones
Submission size: 1 /6 of the recipe
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Top the top and bottom of the eggplant and cut all the eggplant into thick slices with a thick inch. Place the slices in an equal layer on a specific baking sheet. Sprinkle with non -sticky cooking spray and season with salt and pepper on both sides of the slices.
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Heat the grill into height and light network oil. Put the experienced eggplant on the grill in an equal layer. Cook the mixture, stir several times, until the eggplant becomes soft and has nice barbecue signs on both sides, about 10 minutes. Remove the eggplant to the filled baking sheet.
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Prepare the grill for indirect barbecue, and the heat covered with 425 F to 450 F.
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Meanwhile, in an average bowl combine ricotta, eggs and grated parmesan cheese.
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Cover a 10 -inch cast frying pan with half a cup of Marinara sauce. Eggplant layer to cover the sauce, 5-6 slices. Top with a third of each Basil, Mozarella, and Ricotta. Repeat the layers twice from the sauce and end with cheese, making sure to spread the sauce in an equal layer. Go out of the last layer with the remaining sauce and spread to completely cover.
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Cover tightly with frustration and transfer of the pan to the indirect side of the grill and close the cap. Cook for 40 minutes, then remove the chip. Close the grill cover and cook for an additional 10 minutes, until the sauce is tightened.
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The pan will be very hot, and be careful to remove it from the grill. Let sitting for 10 minutes, then top with the remaining basil. Cut the pegs and serve.
The last step:
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Service: 1 /6 of the recipeand Thermal calories: 324 kcaland Carbohydrates: 22.5 Zand protein: 19.5 Zand fat: 18 Zand Saturated fat: 10.5 Zand Cholesterol: 86.5 Nicheand Sodium: 691.5 Nicheand Viber: 5 Zand sugar: 11.5 Z