What is it about moving that is so uprooting? Even though we moved just two blocks away from our current home, our lives have been utterly chaotic. This could be due in part to attempting a fairly major set of renovation projects on the new place before we arrived, along with our professional lives conveniently leaving us swamped and hectic at the same time – a kind of perfect storm.
Whatever the case, moving is a pretty unsettling life event: one foot in the door at one place with your eyes on the next, surrounded by boxes and living outside any sort of routine. On our last weekend in our old kitchen, we decided to cling to some sense of normalcy by cooking one last meal in our kitchen, this grilled eggplant parmesan. It’s a meal first made for us by Alex’s aunt and uncle – we loved it so much we knew we had to make it and share it with you here.
This is a fairly easy way to prepare the eggplant; it does require a grill and take a little time to put together, but the end result is well worth it. It’s elegant enough to serve for a lovely dinner, but a crowd pleaser that would work well for any family meal. We loved it just as well from our kitchen – though there’s something magical about food made especially for you by people you love that can’t quite be beat.
We got these lovely eggplants from Broad Ripple Farmer’s Market.
- 24-ounce jar marinara sauce
- 3 eggs
- 3/4 cup grated Parmesan cheese
- 3/4 cup bread crumbs
- 3 medium eggplants (2 to 3 pounds total)
- Kosher salt
- Fresh ground pepper
- Olive oil or cooking spray
- 2 cups grated cheese (Italian blend, fontina, etc)
- Fresh basil leaves
- Heat a grill to medium-high heat.
- Wash the eggplants and cut them into 1/4-inch thick disks.
- In a small bowl, whisk together 3 egg whites.
- In a shallow pan, mix together 3/4 cup grated Parmesan cheese and 3/4 cup bread crumbs.
- Dip each eggplant slice in egg whites, and then dredge each side in bread crumb mixture. Place on a large baking sheet. Repeat for all slices. When finished, spray each side with olive oil or cooking spray and season liberally with kosher salt and pepper.
- On a grill, cook over direct medium high heat until the bottom is golden, about 4 to 5 minutes. Flip the eggplant rounds and top each piece with shredded cheese. Continue cooking with the top on until golden and the cheese is melted, about 4 to 5 minutes.
- Meanwhile, warm the marinara sauce. When the eggplant is grilled, place several slices on a plate, top with marinara sauce, if desired a bit of olive oil and kosher salt, and basil leaves.
Adapted from Weber’s Time to Grill