Local Eggplant season is in full swing. Try our recipe for a delicious Grilled Eggplant Parmesan.
Our local eggplants are grown by Green Spark Farm in Cape Elizabeth & Stonecipher Farm in Bowdoinham.
Ingredients:
- 3-4 Eggplants (size & shape does not matter)
- 1 Jar Rosemont Pasta Sauce
- 2 Maplebrook Fresh Mozzarella Balls
- 1 cup shredded Mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup chopped basil
- 1/2 cup Olive Oil
- salt & pepper to taste
Method:
- Prepare the Eggplant:
- Slice the eggplants into 1/4-inch thick rounds.
- If desired, lightly salt the eggplant slices and let them sit for a few minutes to draw out moisture. Pat them dry with a towel.
- Transfer the eggplant slices to a large bowl and drizzle generously with olive oil, ensuring each slice is well-coated.
- Grill the Eggplant:
- Preheat the grill to medium-high heat.
- Place the eggplant slices on the grill and cook until slightly charred, about 5 minutes on each side.
- Assemble the Dish:
- In a cast-iron pan, start with a layer of grilled eggplant, followed by mozzarella slices, pasta sauce, and shredded mozzarella. Repeat until you have 2-3 layers, aiming for a lasagna-like assembly.
- For the final layer, sprinkle generously with grated Parmesan and top with fresh basil leaves.
- Grill the Pan:
- Place the cast-iron pan directly on the grill and close the lid.
- Cook for approximately 10 minutes or until the cheese is bubbly and golden, and the sauce simmers.
- Serving:
- Remove the pan from the grill and let it cool slightly.
- Serve warm and savor every bite!