Parmigiana flavors land on the grill with this great eggplant combination, adding smoky char to a delightful dish. Forget about roasting aubergine in the oven, and move the "parm" preparation to your back patio. Enjoy!

Grilled Eggplant, Parm Style

Recipe Recap:

1 Medium Eggplant
4-5 Tbsp Olive Oil
2 Tbsp Tomato Paste
1/2 C Panko Breadcrumbs
1/4 C Grated Parmesan Cheese
1/2 tsp Dried Oregano
1 Garlic Clove, minced
Salt and Pepper
Fresh Thyme Leaves, Optional

Slice eggplant lengthwise into 1/4 inch slices. In a bowl, combine 4 Tbsp olive oil and 2 Tbsp tomato paste. Add minced garlic, oregano, salt and pepper. Whisk to combine. Brush oil mixture onto both sides of eggplant slices. Add panko breadcrumbs to a grill-safe pan, tossing with 1 Tbsp olive oil and a pinch of salt. Place pan on the grill to toast crumbs. Grill eggplant slices, 3-4 minutes per side. Before serving, top eggplant with toasted panko, grated parmesan cheese and any additional herbs. Enjoy!

0:00 - Intro
0:07 - Ingredients
0:21 - Slice eggplant and prep flavored oil
1:40 - Toast the breadcrumbs
1:50 - Brush eggplant with oil and grill
2:45 - Remove from grill
3:05 - Plate and add toppings
3:52 - Recipe recap on screen

#eggplant #aubergine #parm #parmigiana #grilledeggplant #grilledaubergine #dougcooking

Credits:

All Production by Doug

Background Music by Twin Musicom

Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org/

2016