Grilled Eggplant Parmesan
Seasonal Chef is a series of recipes made possible through a partnership with North Iowa Fresh. Recipes feature seasonally available ingredients intended to complement their Bounty Box Program which serves subscribers across North Iowa!Create a full locally sourced meal by adding Dressed Garden Green Beans!
Servings: 4 servings
Calories: 394kcal
Equipment
- Small, shallow bowls (2)
- 9x13 pan
- Outdoor grill or skillet (cast iron preferred)
Ingredients
Instructions
- Wash eggplant and slice, cutting circles that are a generous 1⁄4 inch. Generously salt both sides of the eggplant pieces with 1 Tbsp salt, and place in a colander in the sink to drain for about 45 minutes.
- Wash and slice zucchini and tomato into 1⁄4 inch circles. Mince 2 cloves garlic and grate 1 cup of each cheese.
- Prepare a 9x13 pan, by placing 1⁄4 cup of the marinara sauce on the bottom.
- In a small bowl combine 1⁄4 cup bread crumbs with 1 tsp each of dried basil, oregano, granulated garlic and 1⁄2 tsp of both salt and pepper. Set aside.
- With a paper towel brush off any excess water and salt from the drained eggplant and then brush with olive oil. Over a hot grill, or working in batches in a skillet (preferably cast iron), sear both sides of the eggplant pieces until they are lightly charred or golden brown. As the eggplant becomes ready, place into 9x13 pan.
- Once you have seared all the eggplant, sprinkle it with the seasoned bread crumbs. Layer on the zucchini, tomato and minced garlic. Cover with the remaining sauce and top with cheese.
- Bake at 375 degrees for 40 minutes. Let rest 5-10 minutes before serving.
Notes
Seasonal Chef is supported by a Farmer/Rancher (SARE) Sustainable Agriculture Research and Education grant.Nutrition
Calories: 394kcal | Carbohydrates: 27g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 4144mg | Potassium: 1163mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1660IU | Vitamin C: 23mg | Calcium: 510mg | Iron: 4mg