Eggplant & Tomato Parmesan
Submitted by Paul
Baked Eggplant Parmesan is a staple in many households. Here's a backyard alternative that's a lot of fun, as well as being good to eat. We like it with seafood skewers or anything that doesn't try to overpower it's natural, slightly smokey flavor.
1 medium eggplant, peeled in stripes and sliced into 1/4-inch rounds
1 to 1-1/2 Tblsp butter, melted
1 tsp garlic powder
1 tsp crushed or ground fresh black pepper
1-1/2 tsp chopped fresh basil
1 Tblsp chopped fresh rosemary
1 large, ripe but firm tomato (not peeled)
1-1/2 tsp shredded or grated fresh Parmesan cheese per slice of eggplant
salt & pepper to taste
1/2 Cup canned tomato or spaghetti sauce
fresh chopped basil, oragano or rosemary to sprinkle on top
Salt each side of eggplant slices and let stand for 30 minutes. Meanwhile, melt butter (stove or microwave) and stir in garlic powder, pepper, basil and rosemary.
Rinse eggplant and pat dry with paper towel. Paint both sides of eggplant with butter mixture and arrange over medium coals.
Slice tomato so as to have one per slice of eggplant. Place slices on grill over low heat for a couple of minutes. Carefully flip tomato slices and warm that side for a couple of minutes. (Be careful to not let tomato get soggy.)
Flip eggplant and distribute Parmesan cheese on top. When cheese begins to melt, carefully place tomato slices on top of eggplant slices. Cook 3-5 minutes over medium coals. Remove.
Top each serving with warm spaghetti or tomato sauce. Sprinkle with additional fresh herb of choice if you like.
Serve before tomato cools.
(Don't have Parmesan? Try mozerella, swiss or anything that shreds pretty easily and isn't too strongly flavored.)