GRILLED EGGPLANT PARMESAN STACKS
We love eggplant Parmesan, but when it's hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. -Joann Parlin, Little Egg Harbor, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Trim ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes., Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill., Top eggplant with mozzarella cheese, tomato and Parmesan cheese. Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.
Nutrition Facts : Calories 449 calories, Fat 31g fat (18g saturated fat), Cholesterol 96mg cholesterol, Sodium 634mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 5g fiber), Protein 26g protein.
GRILLED EGGPLANT STACKS
A recipe I found in Cooking Light July 2007 I wanted to save and try out. I loooove eggplant and this sounds divine!
Provided by Cynna
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
- Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
- Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
- Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
- Prepare grill.
- Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
- Flatten pepper pieces with hand.
- Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
- Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
- Grill 8 minutes or until tender turning once.
- Combine cheese with basil and oregano.
- To assemble stack, place 1 eggplant slice on plate.
- Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
- Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
- Repeat procedure with remaining vegetables, cheese, and sauce.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 84.7, Fat 1.6, SaturatedFat 0.2, Sodium 447.1, Carbohydrate 15.1, Fiber 5.6, Sugar 8.8, Protein 2.4
GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE
A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!
Provided by Everything Tasty Ki
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
- Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
- Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
- Cut the tomatoes crosswise to 1/4" thick rounds.
- On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
- Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
- Enjoy!
GRILLED EGGPLANT AND TOMATO STACKS
Make and share this Grilled Eggplant and Tomato Stacks recipe from Food.com.
Provided by Debbwl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brush both sides of eggplant slices with the 2 teaspoons of olive oil and sprinkle with sea salt.
- Grill the eggplant slices over medium heat for about 5 minutes; turn and continue grilling untill tender 3 to 5 minutes.
- Once eggplant has been transferred to a large platter; spread each slice with 1 teaspoon pesto.
- Top with a slice of tomato, a slice of mozzarella and a basil leaf.
- Drizzle with balsamic vinegar and olive oil over stacks.
- Salt and pepper to taste.
- Enjoy.
Nutrition Facts : Calories 125.2, Fat 8.3, SaturatedFat 3.1, Cholesterol 15, Sodium 221.2, Carbohydrate 8.4, Fiber 3.8, Sugar 4.3, Protein 5.7
GRILLED EGGPLANT STACKS WITH TOMATO AND FETA
Categories Tomato Vegetarian Quick & Easy Feta Basil Eggplant Summer Grill/Barbecue Gourmet
Yield Makes 4 light-lunch or first-course servings
Number Of Ingredients 6
Steps:
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
- Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
- Make stacks:
- On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
- Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
GRILLED EGGPLANT STACKS
This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all marinade ingredients together in a large container with a lid.
- Add eggplant and toss to coat.
- Marinade for 1-8 hours.
- Heat grill.
- When grill is hot place eggplant on the hot preheated grill. Grill about 10 minutes, turning once.
- Enjoy as is or.
- Top with cheese and tomato slices.
- You can drizzle with balsamic that has been reduce by half.
- garnish with herbs.
Nutrition Facts : Calories 87.1, Fat 7.4, SaturatedFat 1, Sodium 2.1, Carbohydrate 5.6, Fiber 3.2, Sugar 2.1, Protein 1
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BEST GRILLED EGGPLANT RECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- Chef John's Baba Ghanoush. In the words of Chef John, "This is a wonderfully savory yet refreshing vegetable dip." Here, the grilled eggplant is flavored with tahini, lemon juice, and garlic.
- Grilled Eggplant Rollups. In this recipe, slices of grilled eggplant are wrapped around goat cheese and roasted red peppers. The creator of the recipe says it "couldn't be easier" and "is good served hot, cold, or as leftovers."
- Grilled Eggplant and Asparagus Salad. Yao-ming, who shared this recipe, describes it as "warm grilled eggplant, asparagus, and tomatoes [atop] a bed of cool, crunchy romaine and endive lettuce with a balsamic vinegar dressing."
- Thai Charred Eggplant with Tofu. This recipe is made best with the Thai variety of eggplant, which is smaller in size, round in its shape, and has a bright green skin.
- Eggplant Mixed Grill. In this colorful side dish, grilled eggplant is mixed with a variety of other grilled vegetables, including red onion, asparagus, crimini mushrooms, and bell peppers.
- Grilled Vegetables with Balsamic Vinegar. Here's another recipe where eggplant is mixed with a variety of vegetables and marinated prior to grilling.
- Melitzanosalata Agioritiki (Athenian Eggplant Salad) The smoky flavor of eggplant in this salad really stands out against the briny feta, sweet tomato, and a simple vinaigrette.
- Marinated Barbequed Vegetables. For a fun presentation, cut the eggplant, bell peppers, and zucchini into cubes, and skewer along with mushrooms.
- Grilled Eggplant, Tomato and Goat Cheese. These vegetarian stacks of grilled eggplant, tomatoes, and goat cheese, make for "a delicious, no fuss appetizer," says recipe submitter Bubba's Mom.
- Grilled Eggplant Moussaka. This Greek layered lasagna features grilled eggplant slices instead of fried or pan seared. It makes for a lighter version of the Greek favorite comfort dish, one that is perfect for summer.
GRILLED EGGPLANT & TOMATO STACKS RECIPE | EATINGWELL
From eatingwell.com
5/5 (12)Total Time 25 minsCategory Healthy Grilled Eggplant RecipesCalories 145 per serving
- Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
- Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
- Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.
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