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Eggplant Parmigiana

Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    20 to 24 min.

Ingredients
Instructions

the Ingredients

20151023095347 Row Sides 22
  • 8 plum tomatoes
  • 2 slices of yellow onion, each about 1 centimetre thick
  • Extra-virgin olive oil
  • 12 grams tightly packed fresh basil leaves
  • 1 tablespoon fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1 globe eggplants, about 450 grams, cut crosswise into 8 slices about 2.5 centimetres thick
  • 4 slices of crusty Italian bread, each about 2.5 centimetres thick
  • 8 slices of fresh mozzarella cheese, each about 0.5 centimetre thick
  • 25 grams freshly grated Parmigiano-Reggiano® cheese

Instructions

  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • Lightly brush the tomatoes and onions with oil. Grill over direct medium heat, with the lid closed, until the tomatoes are blackened and blistered in spots and the onion slices are tender, 10 to 12 minutes, turning occasionally. Carefully slip off the tomato skins and discard. In a food processor combine the tomatoes, onion, basil, oregano, garlic, ¾ teaspoon of salt and ¼ teaspoon of pepper; purée until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil. Then reduce the heat and simmer gently until the sauce is thickened, about 10 minutes, stirring occasionally.
    Lightly brush the tomatoes and onions with oil. Grill over medium heat, with the lid closed, until the tomatoes are blackened and blistered in spots and the onion slices are tender, 10 to 12 minutes, turning occasionally. Carefully slip off the tomato skins and discard. In a food processor combine the tomatoes, onion, basil, oregano, garlic, ¾ teaspoon of salt and ¼ teaspoon of pepper; purée until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil. Then reduce the heat and simmer gently until the sauce is thickened, about 10 minutes, stirring occasionally.
  • Brush the eggplant with oil and season generously with salt and pepper. Brush the bread on both sides with oil and season lightly with salt. Grill the eggplant over direct medium heat, with the lid closed, until marked and tender but not limp, 10 to 12 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once. Top each eggplant slice with two tablespoons sauce and a slice of mozzarella cheese to melt. Remove from the grill and top the eggplant with the remaining sauce and Parmigiano-Reggiano cheese. Serve warm with the bread.
    Brush the eggplant with oil and season generously with salt and pepper. Brush the bread on both sides with oil and season lightly with salt. Grill the eggplant over medium heat, with the lid closed, until marked and tender but not limp, 10 to 12 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once. Top each eggplant slice with two tablespoons sauce and a slice of mozzarella cheese to melt. Remove from the grill and top the eggplant with the remaining sauce and Parmigiano-Reggiano cheese. Serve warm with the bread.

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