Grilled Eggplant Parmigiana Heros

Grilled Eggplant Parmigiana Heros Healthy Recipe

4 Servings 40 min Cook

Macros/Serving: 608 Calories
Tags:vegetarian |


4 Cup leaves, whole Basil
4 Roll French Rolls
1 Medium (2-1/2" dia) Onions
5 Clove Garlic
7 1 Oz Mozzarella Cheese
2 Tbsp Olive Oil
6 Medium whole (2-3/5" dia) Tomatoes
2 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/3 Cup Parmesan Cheese
1/4 Cup Olive Oil


PREPARATION: Chop tomatoes, onion, garlic, and basil leaves.

Grate parmesan cheese.

Thinly slice mozzarella or provolone, if not already pre-sliced.

Make tomato sauce: Puree tomatoes in a blender until very smooth.

Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers.

Saut onion and garlic with red pepper flakes until golden, about 4 minutes.

Add tomato pure, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.

Remove from heat and stir in cheese.

Make sandwiches: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .

Brush cut side of rolls with 1 tablespoon oil total.

Cut eggplants crosswise into 1/2-inch-thick slices.

Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.

Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes.

Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds.

Transfer eggplant with spatula to a large tray.

Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.

Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece.

Top with eggplant, making 2 layers.

Add remaining sauce, then top with basil and remaining cheese and close sandwiches.