You are here  Grilled Eggplant Parmesan  admin's picture  
Eggplant 2 Pound (2 In Number, 1 Pound Each)   Olive oil 1⁄3 Cup
(5.33 tbs)   Dried italian herbs/Dried oregano 1 Tablespoon  
Mozzarella cheese 12 Ounce   Marinara sauce/Pasta sauce 26 Ounce
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)   Chopped parsley 3
Tablespoon   Salt To Taste   Pepper To Taste  1. Rinse eggplant,
cut each crosswise into 3/4-inch rounds, and discard stems and
smooth ends. Lay slices side by side on a large tray or 2 or 3
baking sheets, about 12 by 15 inches. 2. In a small bowl, mix
oil and Italian herb mix. Brush cut sides of eggplant with oil
mixture. 3. Cut mozzarella cheese into thin slices, making 1
piece for each eggplant round. 4. In a 1 1/2- to 2-quart pan
over medium heat, stir marinara sauce occasionally until warm.
5. Set eggplant rounds on a grill over a solid bed of medium-hot
coals or medium-high heat on a gas barbecue (you can hold your
hand at grill level for only 3 to 4 seconds). Close lid of gas
barbecue. Cook un