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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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At the moment, my kitchens smells like an Italian restaurant. We bought some soft ball sized Rosa Bianca eggplants at our local farmer's market on the weekend and my DH requested I do Eggplant Parmesan. The eggplants are grilled without any oil in this recipe. This should make 3 layers. Rosa Bianca are our favorites. They are round eggplants that are purple and white and very mild. Ingredients:
6 large eggplants (i used rosa bianca) |
2 (25 ounce) jars roasted garlic pasta sauce |
1 cup breadcrumbs (you can use more if you like) |
3 tablespoons garlic powder (one tbsp. for each layer) |
3 cups grated cheese (i used romano but parmesan will do) |
olive oil |
Directions:
1. Turn your barbecue on to high.
2. Cut the eggplants into 1/2 inch pieces.
3. Grill them until they are lightly charred. Remove from the grill and set aside.
4. If you can't grill them all at once, remove the first batch and do the second.
5. Once they are cook do the following:.
6. In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
7. Lay the eggplant in a single layer over the sauce.
8. Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
9. Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
10. Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
11. Bon Appetit!
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