Tired of the same old dinner routine? Craving a flavorful, healthy meal that’s surprisingly easy to make? Then look no further! This Grilled Eggplant Parmesan recipe is a delightful twist on a classic, offering a lighter, healthier alternative without sacrificing any of that irresistible cheesy goodness. It’s the perfect quick dinner idea, perfect for a weeknight meal or a special occasion. This homemade cooking masterpiece is guaranteed to become a new favorite in your household!
Ingredients:
This recipe yields approximately 4 servings.
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For the Eggplant:
- 1 large eggplant (about 1.5 pounds), sliced lengthwise into 1/4-inch thick slices
- 1 teaspoon salt
- 1/2 cup olive oil
- 1/2 teaspoon black pepper
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For the Sauce:
- 28 ounces crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
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For Assembly:
- 15 ounces part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 8 ounces shredded mozzarella cheese
Instructions:
Preparing the Eggplant:
- Preheat your grill to medium-high heat.
- Generously salt both sides of the eggplant slices and let them sit for at least 30 minutes to draw out excess moisture. This step is crucial for preventing soggy eggplant.
- Pat the eggplant slices dry with paper towels. This is essential for achieving a nice grill sear.
- Brush both sides of the eggplant slices with olive oil and season with black pepper.
- Grill the eggplant for 3-4 minutes per side, or until tender and slightly charred.
Making the Sauce:
- While the eggplant is grilling, prepare the sauce. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using).
- Bring the sauce to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste. This allows the flavors to meld beautifully.
Assembling and Baking:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, and chopped basil. Mix well.
- Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish.
- Layer the grilled eggplant slices over the sauce.
- Spread the ricotta mixture evenly over the eggplant.
- Top with the remaining tomato sauce and sprinkle generously with mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Tips for the Best Grilled Eggplant Parmesan:
- For extra flavor, marinate the eggplant slices in a mixture of olive oil, garlic, and herbs before grilling.
- If you don't have a grill, you can bake the eggplant slices in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
- Feel free to add other vegetables to the sauce, such as bell peppers or mushrooms.
- For a vegetarian version, omit the egg from the ricotta mixture.
Variations:
- Spicy: Add a pinch of cayenne pepper to the sauce or ricotta mixture for an extra kick.
- Herby: Experiment with different herbs, such as thyme, rosemary, or parsley.
- Meat Lovers: Add cooked Italian sausage or meatballs to the layers for a heartier meal.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 15-20g Fat: 18-22g Carbohydrates: 30-35g
This delicious and easy recipe is perfect for busy weeknights. Enjoy this healthy and flavorful meal! It's a fantastic addition to your repertoire of delicious dishes and easily adaptable to your preferences. This truly is one of the best recipes for a satisfying and healthy meal.