Grilled Eggplant Capri Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.
• Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.
• Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.
• Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.
• Sprinkle with the sliced basil and serve warm.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
• Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
• Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!

Steps:

• For Marinara:.
• Put tomatoes in pot, mash with a whisk.
• After the tomatoes come to a boil, add all of the seasonings and oil, let simmer for 10 minutes.
• For Wilted Spinach:.
• Heat extra virgin olive oil and garlic in sauté pan until garlic is golden brown.
• Add spinach and the rest of seasonings until spinach wilts down by half.
• Slice eggplant into 1/4-inch slices.
• Season with sea salt, cracked black pepper, and olive oil.
• Place on preheated char broiler until very tender. (Or place under oven broiler).
• Make three layers. Place grilled eggplant slices in baking pan.
• Add 2 oz wilted spinach and 2 slices mozzarella. Repeat for a second layer.
• Cap off with a piece of grilled eggplant.
• Place in a 500°F oven and cook for 10 minutes.
• Ladle heated marinara on plate. Place eggplant on top. Finish with a pour of olive oil and shaved Parmigiana.

Steps:

• Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.