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www.RecipeFaire.com Presents:
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Eggplant Parmesan
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by:
Shirley Hardy
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Eggplant Parmesan Recipe enhances the unique and flavorful taste of eggplant using olive oil, oregano, rosemary, garlic, mozzarella cheese, Parmesan cheese and marinara suace.
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INGREDIENTS
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1 eggplant (about 1 1/4 pounds)
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1/2 cup olive oil
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1/2 teaspoon dried oregano, crumbled
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1/2 teaspoon dried rosemary, crumbled
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1/4 teaspoon garlic powder
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6 ounces sliced mozzarella or Monterey Jack cheese, cut to fit eggplant slices
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1 cup freshly grated Parmesan cheese
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1 (15-ounce) can marinara sauce or homemade (search recipes)
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DIRECTIONS
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1:
Slice eggplant lengthwise into 1/2-inch thick slices. Combine oil, oregano, rosemary and garlic powder; mix well. Brush both sides of eggplant with oil baste.
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2:
Place eggplant on grill-rack over medium-hot charcoal briquets. Cook 5 minutes, or until tender. Turn frequently and brush with baste.
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3:
Arrange cheese slices on eggplant; spoon Parmesan cheese over each. Leave on grill until cheese melts.
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4:
Meanwhile, heat marinara sauce in a small pan on grill. Spoon hot sauce over eggplant slices before serving.
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