YIELD:
6
PREP TIME:
30 Minutes
COOK TIME: 15 Minutes
COOKING METHOD: Grilling
INGREDIENTS
1 large or 2 medium eggplant cut into ½ inch thick slices across the eggplant
½ t. dry oregano
1 T. chopped fresh rosemary
2 T. chopped parsley
¼ c. olive oil
salt and pepper to taste
½ cup of grated parmesan cheese
3 c. gourmet tomato sauce or homemade
18 large fresh basil leaves
About 1 ½ pound fresh mozzarella sliced thin
1 T. chopped fresh garlic
extra virgin olive oil to taste (about 2 T.)
juice of one lemon
½ cup fresh or good quality seasoned bread crumb
DIRECTIONS
Preparation
Slice eggplant and Salt slices generously and set aside for ½ hour at room temperature until eggplant becomes pliable and releases its juice. (This procedure is very important in order for eggplant to cook evenly and thoroughly.)
Mix dry oregano, parsley, rosemary, ¼ cup of olive oil and garlic in a mixing bowl. Add salt and pepper to taste.
Method
Pre-heat your to Medium High 400F degree
Remove eggplant from its juices and dip in marinade – then place on hot grates to grill with lid open throughout the cooking. Use tongs to turn it every two to three minutes for about 6 to 7 minutes or until cooked through. Set in an oven proof baking dish.
While eggplant is on the grill, on the side burner, warm up the tomato sauce. When the tomato sauce is nice and warm finish it with extra virgin olive oil, lemon juice and ¼ cup parmesan cheese, turn off the heat. Top eggplant with tomato sauce, drizzle with more parmesan cheese to taste, Lay on top 3 pieces of fresh basil, a dash of toasted bread crumb and top that with fresh mozzarella. Put it back on the grill with the lid closed for about 2 minutes, until cheese is melted and sauce is nice and bubbly.