Skip to main content

Grilled Eggplant Parmesan Stacks

Today is the last day of Farmer's Market week, and I'm finishing up with one of my favorite veggies, eggplant!  I love eggplant parm breaded and fried.  I love it breaded and baked.  But how about grilled? I saw this recipe on the Taste of Home site, and I knew it would be the perfect way to enjoy eggplant parm without heating up the house.

This comes together so quickly, and I didn't change a thing, except to use sliced cherry tomatoes instead of full sized ones.  I loved getting all the flavors of the traditional dish but in a lighter, healthier way. If you don't have a grill, you definitely can do these inside on a grill pan and finish it under the broiler, or on a panini press. Thank you so much to Joann P. for sharing her recipe.

I hope that you've enjoyed #FarmersMarketWeek as much as I have!  Thank you again to Ellen and Christie for hosting, and to all of the #FestiveFoodies for sharing their amazing recipes!



Grilled Eggplant Parmesan Stacks


Grilled Eggplant Parmesan Stacks

ingredients:

  • 1 large eggplant (about 2 pounds)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
  • 1 large tomato, cut into eight slices
  • 1/2 cup shredded Parmesan cheese
  • Chopped fresh basil or parsley

instructions:

How to cook Grilled Eggplant Parmesan Stacks

  1. Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes.
  2. Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill.
  3. Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil. Yield: 4 servings.
  4. Source: http://www.tasteofhome.com/recipes/grilled-eggplant-parmesan-stacks
eggplant, grilled
Appetizers, Snacks, Main Dishes, Vegetables
American
Created using The Recipes Generator

Friday #FarmersMarketWeek Recipes



Comments

  1. Oooh, now I hope I get some eggplant in my CSA box this week!

    ReplyDelete
    Replies
    1. I've had a hard time finding it this year, but I've been enjoying it when I do! :)

      Delete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the