|
"Summer in Palm Springs is hot
enough, says Jane Wills. She escapes a hot kitchen by cooking a
family favorite, eggplant parmesan,
on the barbecue. She tops her preparation with a homemade
olive-tomato sauce. Make your own sauce, or use a purchased one." |
|
Main Dishes-Vegetarian |
|
INGREDIENTS:
2 eggplant (1 lb each)
1/3 cp olive oil
1 tbs dried Italian herb mix or dried oregano
10 to 12 oz mozzarella cheese
1 jar (about 26 oz) marinara or pasta sauce
1/3 cp grated parmesan cheese
3 tbs chopped parsley
Salt and pepper
|
DIRECTIONS:
Rinse eggplant, cut each crosswise into 3/4-inch rounds, and
discard stems and smooth ends. Lay slices side by side on a large
tray or 2 or 3 baking sheets, about 12 by 15 inches. In a small
bowl, mix oil and Italian herb mix. Brush cut sides of eggplant
with oil mixture.
Cut mozzarella cheese into thin slices, making 1 piece for each
eggplant round.
In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce
occasionally until warm.
Set eggplant slices on a grill over a solid bed of medium-hot
coals or medium-high heat on a gas barbecue (you can hold your
hand at grill level for only 3 to 4 seconds). Close lid of gas
barbecue.
Cook until eggplant is very soft when pressed, creamy inside (cut
to test), and browned, 6 to 8 minutes; turn once. Set marinara
sauce on cool area of grill to keep warm.
Top each eggplant round with a slice of mozzarella cheese. Cover
barbecue until cheese softens, about 1 minute. Transfer to a
platter. Spoon marinara sauce onto slices, then sprinkle with
parmesan cheese and parsley. Season to taste with salt and pepper.
Servings: 6
|
