Eggplant Parmigiana

Posted by Elvezia on June 28, 2012 | 0 comments

Summer  is here and so are the great vegetables:  This is a classic Italian dish with a twist: Grill the eggplants instead of frying them. The dish is much lighter, and better we think.

2 plump, firm eggplants cut into ½” slices

1 cup grated mozzarella

1 cup grated Monterey jack cheese

2 cups tomato sauce

1Tbsp. dried oregano, some fresh basil leaves

½ cup extra vergine olive oil

Salt and pepper

Lightly salt the eggplant slices and brush with extra vergine olive oil.  Set aside.

Light the barbecue with a small amount of briquettes, when ash gray grill the eggplant until golden on each side. Remove and sprinkle with dried oregano and fresh pepper.

Place a layer of tomato sauce in a baking dish, add a few basil leaves , the grilled eggplant and cheeses. Continue layering until the pan is full. Bake at 350°F for 35 minutes until bubbly.

Enjoy it with a chilled glass of A Mano Primitivo (14°C). The bright taste of summer.