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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Countertop Grilled Eggplant Parmesan Recipe

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This recipe for Countertop Grilled Eggplant Parmesan is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 good quality marinara sauce (I highly recommend Rao's
Marinara Sauce sold in most grocery stores.)
2 large eggs, beaten
1 large, firm eggplant, trimmed and cut crosswise into an even
number of 1/2# slices
1 c. freshly grated Parmesan cheese
1 t. Italian seasoning
1 1/2 shredded mozzarella cheese
Fresh basil
Directions:
Directions:
Preheat countertop PANINI MAKER. Set aside 1/2 c. of the
marinara sauce in a saucepan.
Meanwhile, beat the eggs in a mixture bowl. Add the eggplant
slices and turn them in the egg to coat them evenly. Leave
them to soak in the egg for a few minutes.
Spread the Parmesan evenly over a dinner plate. Sprinkle on
the Italian seasoning and toss lightly with fingers. One by one
press the eggplant slices into the cheese mixture to coat them
on both sides and transfer them to a sheet of wax paper or
parchment.
Place the eggplant slices in the panini maker a few at a time
taking care not to overcrowd them. Cook for two minutes and
transfer to a plant and set aside while you cook the remaining
batches.
Lightly salt all of the grilled eggplant slices. Return half the
eggplant slices to the panini maker and arrange them in an
even layer. Spoon 1 to 2 T. marinara sauce onto each slice
(depending on the size of the slice), top with 2 - 3 T of the
mozzarella and cover with another eggplant slice. Close lid
and cook until the mozzarella has melted, about 2 minutes
more.
Heat the marinara sauce that you set aside in the saucepan
to a simmer. Ladle a spoonful of the sauce onto each plate
and place the eggplant stack on top. Top with fresh basil
leaves and drizzle with remaining 1 T. olive oil before serving.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Very Quick, Easy and Delicious Recipe

 

 

 

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