Best Grilled Eggplant Parmigiana Recipes

Grilled Eggplant Parmigiana image

Yield Makes 4 servings

Number Of Ingredients 9

1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dried hot red-pepper flakes
1 (15-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 cup coarsely chopped fresh basil
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
4 small Italian eggplants (1/2 pound each)
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Steps:

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.
Prepare a gas grill for direct-heat cooking over moderate heat.
Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.
Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Grilled Eggplant Parmigiana Heros image

Provided by Ian Knauer

Yield Makes 4 sandwiches

Number Of Ingredients 13

For tomato sauce:
1 1/2 pounds tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
1/4 teaspoon hot red pepper flakes
1/3 cup grated Parmigiano-Reggiano
For eggplant heros:
4 (6-inch) hero or hoagie rolls, split
1/4 cup extra-virgin olive oil, divided
2 (1-pound) eggplants
1/2 pound thinly sliced provolone or fresh mozzarella, divided
1 cup basil leaves, chopped

Steps:

Make tomato sauce:
Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 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.