Ariso Recipes
Grilled Eggplant Parmigiana
Last update date: February 24, 2012
Step into the realm of Grilled Eggplant Parmigiana. This dish is an aromatic journey that tantalizes the senses, featuring Brinjal - all varieties (Solanum melongena), Tomato Sauce. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.1 hour and 15 minutes
Italian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To begin making grilled eggplant parmigiana, preheat the oven to 200‚∞c (392‚∞f).
2
Slice the eggplants into 1/4-inch thick rounds. sprinkle some salt on both sides of the eggplant slices and let them sit for about 10 minutes. this will help remove excess moisture.
3
After 10 minutes, pat the eggplant slices dry with a paper towel to remove the moisture.
4
Place the eggplant slices on a baking sheet lined with parchment paper. brush each slice lightly with olive oil on both sides.
5
Grill the eggplant slices in the preheated oven for about 15-20 minutes or until they become tender and lightly browned.
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