Grilled Eggplant Parm
makes a 13x9 pan
2 large eggplants
1/4 cup olive oil
4-5 cups tomato sauce
6 fresh basil leaves, torn
fresh mozzarella balls, (tiny)
1 15 oz. container part-skim ricotta
1 cup shredded mozzarella
1/4 cup shredded parmesan
1/4 cup grated romano cheese
2 teaspoons parsley
4 slices dried Italian bread
grated romano cheese
fresh cracked pepper
First, make the breadcrumb topping. Tear up 4 slices of day old Italian bread, place on a cookie sheet, lightly drizzle with oil, top with grated romano and cracked pepper, then bake at 375 for about 25 minutes. Give it a stir every 5 minutes or so to prevent burning.
You want the bread cubes to be really dry because you're going to crush them up later on.
Wash the eggplant and pat dry. Thinly slice, not too thick, not too thin...about 1/8 of an inch.
Lay slices on a cookie sheet lined with foil, brush or drizzle with olive oil, then salt and pepper both sides. Preheat grill and lightly grease grates. (You can use a grill basket for this if you have wide grates, otherwise place the eggplant right on the grill.) Keep basting the eggplant with oil while grilling, about 6-8 minutes each side. Place grilled pieces right back on the cookie sheet when you're done. (You can also bake the eggplant in a 400 degree oven. Lightly baste with olive oil and cook until fork tender, turning once).
In a large bowl, combine the egg, cheeses and parsley, then salt/pepper to taste. This filling tastes soooo good...
Food For Thought: One average sized, whole eggplant contains 1,260 mg of potassium
and about 18 grams of fiber, as well as niacin, folate, calcium, magnesium and "phytosterols",
which are plant-based chemicals that help to lower cholesterol..so indulge!