Grilled Eggplant Parmesan

 

About this recipe:

As a vegetarian for much of my adulthood, my Italian-American Mother-in-Law, Rosemary, would always make sure there was something on the table for me at every family gathering: her famous Parmigiana di Melanzane.

To honor her memory and culinary talents at a recent family memorial lunch, I created my own take on this classic dish featuring grilled heirloom eggplant topped with homemade tomato sauce and a mixture of panko breadcrumbs, fresh herbs, and a generous amount of aged Parmigiano Reggiano cheese providing an irresistible crunch and a creamy, smoky finish. It was a true crowd-pleaser, with the ultimate sign of approval: there were no leftovers!

Ingredients:

For the Grilled Eggplant:

  • 2 Large Eggplant

  • 2Tbs Kosher Salt

  • Searing Oil* for Basting

To Assemble:

  • 2 Cups Tomato Sauce (See our recipe for Classic Stovetop Sauce, or use your favorite jarred brand)

  • 1 Cup Panko Breadcrumbs

  • 1 Cup Grated Aged Parmigiano Reggiano

  • 2 Garlic Cloves**, minced

  • 2 Tbs Basil Leaves - chopped

  • 1 Tbs Parsley Leaves - minced

  • 1 tsp Marjoram - minced

  • 2 Tbs EV Olive Oil

  • Kosher Salt

  • Black Pepper, freshly ground

Directions:

Remove the stem end of the Eggplant, just below where the sepals (leaf like parts of the stem) attach to the fruit. Lay the eggplant on its side and slice off, lengthwise, about 1/4-inch from one side of the eggplant. The initial cut will be mostly skin, and can be discarded. Continue slicing lengthwise into one-inch wide planks. Lightly sprinkle the eggplant with Kosher Salt on both sides, and lay the planks between clean kitchen towels or a double layer of paper towels in a rimmed baking sheet. Allow the eggplant to rest for at least 2 or up to 12 hours to release extra moisture.

While the eggplant is resting, prepare your other ingredients. If your tomato sauce is loose, reduce it in a heavy-bottomed sauce pot over medium heat until it reaches a thick consistency that can be spread without running.

For the topping combine the Panko Breadcrumbs, chopped Parsley, Marjoram, Basil, minced Garlic, and EV Olive Oil in a large bowl. Stir until well combined. Taste and season with Kosher Salt and Black Pepper to your liking.  The mixture should have the texture and appearance of damp sand.

When ready to grill, preheat a gas grill to its highest setting or build a hot charcoal fire, and brush both sides of the eggplant with olive oil. Place the eggplant on the grill at a slight angle to create lovely grill marks, and cook undisturbed for 2 to 3 minutes on each side. Remove the eggplant from the grill, reduce the heat to medium, and return to the kitchen to top them (if using a charcoal grill, allow the coals to burn down a bit while you are assembling the eggplant parm, Alternately, you can finish the browning in an oven preheated to 350ºF for about 15 minutes).

Lay the eggplant in a single layer on a foil tray or grill-proof baking sheet (must fit in your closed grill). Spoon a layer of tomato sauce, about 1/4 inch thick, over each of the planks, and top with a heaping amount of the breadcrumb mixture. Return the pan to grill, close it, and allow the breadcrumbs to toast to an even golden color.  Remove from the grill and serve immediately!

Notes:

Panko Breadcrumbs are larger than Italian-style breadcrumbs and offer a satisfying crunch. The larger breadcrumbs also stand up to the copious amount of Parmigiano Reggiano in, and offer more structure to, the topping.

* Searing oils have a higher smoke point (they wont burn or turn bitter under higher heat, around 450ºF), and include varieties like: Olive (non-Extra-Virgin), Rice Bran, Canola, Sunflower, Safflower, and Refined Peanut and Avocado Oils.

** Garlic is such a subjective ingredient. If you're a garlic lover, by all means add more!