Grilled Eggplant w/ Crispy Parmesan

By popular request! Here is the recipe for the eggplant Stephen has been bragging about.

Ingredients:  Fresh Eggplant (or rubbery old eggplant that needs to be used), salt, pepper, garlic, olive oil,  real parmesan cheese ( not the powdered carpet that comes in the green container)

Start out by slicing your eggplant in to 1/2 inch thick slices, leaving the skin on. Lay them flat on a baking sheet. Sprinkle your slices with with salt and pepper. If you like garlic ( i hope you do!) use your microplane grater and grate some garlic over your raw slices. If you don’t have a microplane grater you need to get one right this second.  They are about $15 and last a long time.  Drizzle a healthy amount of olive oil over your slices. Make sure all this yumminess is on both sides.

Best tool in my kitchen!
Best tool in my kitchen!

Now grill your slices either outside or in a grill pan on your stovetop. This would also work if you turned your oven up to 425F and roasted the slices.

Grilled eggplant slices on the metal background top view
Grilled eggplant slices

Turn the broiler on in your oven. Lay your eggplant slices on a baking tray. Grate a lot of parmesan cheese with your microplane. If you don’t have one, use your finest grater. Sprinkle cheese over each slice. The more the merrier. I had about 1/2 inch on each one since its very fluffy when grated with the microplane. Place the tray in the middle rack of your oven with the broiler on. Now watch as the cheese melts and begins to brown. Once its golden brown and looks crispy remove from oven and let it cool a bit to really crisp up.

Eggplant with Crispy Parm

Bonus: Left over eggplant, warmed in the toaster oven with fried eggs and wilted spinach is really good. I added Cholula hot sauce. Its my favorite. Eggs w/ Eggplant & Spinach

This technique would also work with zucchini, bell peppers, mushrooms etc…

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