Grilled Eggplant Parmesan
from Dizzy Pig
Ingredients Eggplant Parmesan
2 large eggplants, about 2 1/4 lbs
Kosher salt for salting the eggplant slices
Olive oil
1 1/2 cups Mozzarella cheese
1 1/4 cup Parmesan cheese
Herb-roasted bread slices, optional
Ingredients Tomato Sauce
1/2 yellow onion, diced
4 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp Dizzy Pig Mediterranean-ish Italian seasoning
28 oz can crushed tomatoes
3 basil leaves, julienned
Tomato Sauce Instructions
In a medium sauce pan, heat 2 Tbsp olive oil over medium-high heat
Add onion and sauté until onions are softened.
Add 2 Tbsp Mediterranean-ish seasoning and minced garlic to the pan, and gently cook for 1-2 minutes or until fragrant
Add crushed tomatoes and basil leaves and bring to a boil for 5-7 minutes
Reduce to a simmer on low heat for 15 minutes
Prep Instructions
Heat the Big Green Egg cooker to 325°F
Peel the eggplants and slice them into 1/2″ thick rounds
Lightly sprinkle each slice of eggplant with salt and let rest for 3-4 minutes
With paper towel, pat away any moisture that has collected on the surface. Flip each piece and repeat the process
Brush or toss the eggplant rounds with olive oil to prevent them from drying out and sticking to the grill
Grill eggplant over direct heat, approximately 3 minutes per side
Assembly Instructions
Preheat the oven to 400°F
In a 9″x13″ casserole dish, spread a third of the homemade tomato sauce and layer a third of the eggplant rounds on the sauce
Sprinkle a third of each of the mozzarella and parmesan cheese over the eggplant
Repeat the layering of sauce, eggplant and cheeses two more times
Bake uncovered for 30 minutes. Remove from oven and let sit for 10 minutes before serving
While parmesan is resting, lightly toast the bread slices (if using) on the grill, about 3 minutes per side
Serve with grilled herb roasted bread and olive oil balsamic dipping sauce