Eggplant Parmesan Recipe On Grill

Grill eggplant slices for 5 minutes.

Eggplant parmesan recipe on grill. Place 8 8 pan on baking sheet. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Using a damp paper towel coat the grill with the remaining 1 teaspoon of oil.

Bring eggplant and all ingredients to grill area. Transfer grilled tomatoes and shallot to a blender. Brush both sides of eggplants with remaining 3 tablespoons oil.

Slice the eggplant into 1 4 inch thick rounds. Preheat the oven to 425 degrees f. Flip and sprinkle the remaining 1 4 teaspoon of salt over them.

Pulse until blended but still chunky. Heat 1 tablespoon of the oil in a large skillet over medium heat. Place eggplant slices on grill over medium.

Cook about 3 minutes on each side or until eggplant softens and nice grill marks appear. In a small bowl whisk together the egg whites. Add the garlic and red pepper flakes and cook stirring until fragrant about 2 minutes.

In small bowl mix mozzarella cheese parmesan cheese and basil. Season the eggplants with salt and grill over a medium low fire turning once until tender and golden brown about 12. Place the baking sheet back on the grill over direct heat to warm up and melt the parmesan.