Emeril's Grilled Eggplant Parmesan

YIELD 4 servings

INGREDIENTS

2 eggplant, sliced into 1-inch slices
Olive oil
Salt and pepper
3 large tomatoes, sliced into 1/2- inch slices
1 pound fresh mozzarella, sliced into 1/2- inch slices
12 to 15 basil leaves

PREPARATION:

  1. On a sheet try, lay out the eggplant slices. Sprinkle with salt to draw out the moisture and remove the bitterness. Set aside for 15 minutes.
  2. When ready to grill, blot the eggplant with a paper towel to remove moisture and excess salt.
  3. Heat grill to medium. Lay you eggplant on the grill and cook for 2 to 3 minutes, just until grill marks have formed. Turn the eggplant and then lay a tomato slice on each eggplant slice. Top each tomato with a fresh basil leaf and then a mozzarella slice. Continue to grill an additional 2 to 3 minutes until the mozzarella starts to melt.
  4. Remove from grill and serve.

    This recipe was featured on the Herb Helper Episode of Emeril Green.

This recipe appears in: Vegetarian

You Might Also Like

Crispy Tuna Fritters

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.

Pork Tenderloin with Apple-Raisin Sauce

There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.

search recipes