Grilled Eggplant Parmesan Pomodoro Recipes

GRILLED EGGPLANT PARMESAN POMODORO

Steps:

• Heat greased grill to medium heat.
• Grill vegetables 10 to 15 min. or until tender, turning after 8 min. and topping eggplant with mozzarella for the last minute. Transfer eggplant to platter; cover to keep warm.
• Place tomatoes and onions in food processor. Add dressing and garlic; process until smooth.
• Drizzle sauce over eggplant; top with Parmesan and crushed croutons.

GRILLED EGGPLANT PARMESAN

Steps:

• Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
• Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
• Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
• Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

GRILLED EGGPLANT PARMESAN

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

LIGHTER VEGAN EGGPLANT PARMESAN (NO BREADCRUMBS!)

Steps:

• Wash and slice eggplant lengthwise less than 1/4 inches thin (0.5 cm). Salt them and let them sit at least for 20 minutes. (You can do overnight and don't worry if you turn brown. The slices will be brown after roasting and baking. For more info visit our Cooking Eggplant Guide)
• We recommend roasting them coated thinly with olive oil on a baking tray with a grill rack. Preheat the oven to 390 Fahrenheit (200 degrees Celsius) and roast them for 10 minutes. When ready, leave it to cool on the rack.
• Peel and chop the onion and cook it lightly in olive oil until it turns glossy. Add peeled and chopped garlic, and cook for 1-2 minutes.
• Add tomato sauce and seasoning (basil, salt, and pepper) and cook for 5 minutes.
• Peel and chop the onion and cook it lightly in olive oil until it turns glossy.
• Add peeled and chopped garlic and cook for 1-2 minutes.
• Add canned cannellini beans and bring to boil.
• Add dairy-free milk and whisk until combined and bring to boil. Finally, add apple cider vinegar, nutritional yeast, salt, and pepper.
• The next step would be to blend it into a smooth, creamy sauce (Use an immersion blender or for an extra smooth sauce use a high-power blender like Vitamix).
• Now, it is time to thicken it to a consistency of melted cheese. Add the mixture back to a saucepan and add tapioca starch (1 Tbsp at a time). When you are ready, layer up your eggplant parmesan.
• To ensure that the eggplant slices do not stick to the bottom, we spread on the bottom of our 9 x 7 x 3 inch (23 x 18 x 8 cm) oven-safe dish a splash of Pomodoro sauce.
• The first layer is roasted eggplant slices (not overlapping). Then comes a generous amount of Pomodoro sauce. Then the cheezy beany white sauce.
• Now, repeat with the remaining eggplant slices, Pomodoro sauce, and white sauce. We recommend doing 3 layers of eggplant.
• Preheat the oven to 390 F (200 degrees Celsius) and bake it for 15 minutes.
• A quick tip: Bean-based sauces can dry up, so that is why the baking time is short. However, you roasted the eggplants and you cooked both sauces, so there is really nothing that is needed to be baked for long.