Grilled Eggplant Provolone

Grilled Eggplant Provolone

It may feel a little too warm in the kitchen to be cooking up eggplant parmesan but the weather is just right for grilling this wonderful vegetable. This is probably one of the easiest, but equally delicious, recipes for cooking eggplant. Kudos to RealSimple for coming up with this idea. Feel free to swap out the grilled salsa for marina sauce.

How to Make It

Step 1

Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.

Step 2

Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.

Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more


Eggplant Recipes to try!

We will have eggplant whenever we can… another favorite childhood memory… here are some recipes from Chef Carol…

Eggplant can be sautéed, grilled or roasted, sliced in rounds or lengthwise, sprayed or brushed with oil.  I use it almost like a Zucchini or Squash with onions, tomatoes or sauce, peeled or not. 


Eggplant Rollatini

3 T. Olive oil
2 med. Eggplants, sliced lengthwise (salted for 30 minutes in colander to drain, pat dry with paper towels).
Salt and pepper, to taste
1 C. Bread Crumbs
1 1/2 C. Ricotta cheese
¾ C. Parmesan cheese, grated
1 Egg, lightly beaten
¼ C. Parsley
3 C. Tomato sauce
¾ C. Mozzarella cheese

Preheat oven to 375 degrees.
Spray baking pan with oil.
Dip eggplant in crumbs seasoned with salt & pepper to taste.
Bake eggplant until golden brown; about 20-30 min.
Combine ricotta, 1/2 cup parmesan, parsley and egg.
Spread 1/2 cup spaghetti sauce in bottom of baking dish.
Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish.  Continue to assemble remaining slices of eggplant.
Cover evenly with remaining sauce and top with mozzarella and 1/4 cup parmesan.

Bake for 30 minutes or until bubbly. 


Eggplant Gratin

1 1/2 cups finely chopped onions
3 tablespoons olive oil
1 lb eggplant, cut into 1/2 inch pieces
1/3 cup minced fresh parsley leaves, plus
2 tablespoons minced fresh parsley leaves
1/2 cup freshly grated parmesan cheese
1/4 cup dry breadcrumbs

In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden.
In a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes.
Meanwhile, mix the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish.
Stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil.
Bake the gratin in the middle of a preheated 400°F oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edge. 

Enjoy!  Chef Carol