**Grilled Eggplant Parmigiana Heroes: A Journey of Flavors and Textures**
Embark on a culinary adventure with our grilled eggplant parmigiana heroes, a symphony of flavors and textures that will tantalize your taste buds. These delectable sandwiches feature tender grilled eggplant slices, smothered in a rich and flavorful tomato sauce, melted cheese, and a crispy breadcrumb crust. Each bite offers a delightful contrast between the soft eggplant, the tangy sauce, the gooey cheese, and the crunchy breadcrumb topping. Served on toasted hero rolls, these sandwiches are perfect for a hearty and satisfying meal. Get ready to indulge in this Italian-inspired masterpiece, as we guide you through the step-by-step process of creating these grilled eggplant parmigiana heroes, along with a collection of other mouthwatering recipes that will elevate your home cooking.
EGGPLANT PARMESAN HEROS
Categories Sandwich Cheese Tomato Vegetable Bake Fry Super Bowl Vegetarian Kid-Friendly Back to School Winter Gourmet Small Plates
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make tomato sauce:
- Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
- Prepare eggplant:
- Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.
- Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.
- Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
- Preheat oven to 400°F.
- Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch. Transfer with tongs to paper towels to drain.
- Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.
- Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.
GRILLED-EGGPLANT PARMESAN
Our light, summery take on classic eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella for a memorable dinner.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
- Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
- Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.
EGGPLANT PARMESAN HERO
Provided by Food Network Kitchen
Time 1h50m
Yield 4 main-course servings.
Number Of Ingredients 22
Steps:
- Cut the eggplant in half crosswise. Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices). Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
- Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper to taste.
- Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
- In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. since when the breaded eggplant is added it drops the temperature to the proper frying temperature of 375 degrees F.)
- Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. The eggplant can be fried up to 2 hours before serving.
- When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler.
- Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
GRILLED EGGPLANT PARM
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes, olives, 1/4 cup water and the basil sprig and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and discard the basil sprig. Remove from the heat, add the butter and stir to incorporate.
- Meanwhile, heat a grill or grill pan over medium high. Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and sprinkle lightly with salt and pepper. Grill, turning once, until well-marked and tender, about 4 minutes per side.
- Spread about a third of the sauce onto the bottom of a small rectangular (8-by-10-inch) baking dish. Top with half of the eggplant and half of the mozzarella, evenly spaced in the dish. Repeat with another third of the sauce and the remaining eggplant and mozzarella. Drizzle with the last of the sauce and sprinkle with the Parmesan.
- Bake until the sauce is thickened and bubbling and the cheese is golden in spots, about 30 minutes.
- Sprinkle with the sliced basil and serve warm.
GRILLED EGGPLANT PARMIGIANA HEROS
Provided by Ian Knauer
Categories Bread Sandwich Garlic Onion Tomato Vegetarian Father's Day Backyard BBQ Lunch Parmesan Summer Grill Grill/Barbecue Healthy Simmer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Make tomato sauce:
- Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
- Make sandwiches:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Brush cut side of rolls with 1 tablespoon oil total.
- Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
- Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
- Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
- Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
GRILLED EGGPLANT PARMIGIANA HEROS
This bravura sandwich stimulates all the senses. Grilling the eggplant instead of frying it adds lightness and smoky complexity. Gourmet Magazine, September 2009 edition.
Provided by Manami
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- MAKE TOMATO SAUCE:.
- Purée tomatoes in a blender until very smooth.
- Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers.
- Sauté onion and garlic with red pepper flakes until golden, about 4 minutes.
- Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.
- Remove from heat and stir in cheese.
- MAKE SANDWICHES:.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Brush cut side of rolls with 1 tablespoon oil total.
- Cut eggplants crosswise into 1/2-inch-thick slices.
- Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
- Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes.
- Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds.
- Transfer eggplant with spatula to a large tray.
- Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
- Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece.
- Top with eggplant, making 2 layers.
- Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
Nutrition Facts : Calories 514.5, Fat 38.2, SaturatedFat 13.8, Cholesterol 44, Sodium 627, Carbohydrate 26.1, Fiber 11.1, Sugar 11.4, Protein 21.9
Tips:
- Use a grill pan or outdoor grill to cook the eggplant slices for a smoky flavor.
- Don't overcrowd the grill pan or grill with eggplant slices; otherwise, they will not cook evenly.
- Cook the eggplant slices until they are tender but not mushy. This will ensure that they hold their shape when assembling the sandwiches.
- Use a good quality marinara sauce. This will make a big difference in the overall flavor of the sandwiches.
- Add plenty of cheese to the sandwiches. This will help to hold the ingredients together and make them extra gooey.
- Serve the sandwiches hot out of the oven. This will ensure that the cheese is melted and the eggplant is warm and tender.
Conclusion:
Grilled Eggplant Parmigiana Heros are a delicious and easy-to-make sandwich that is perfect for a weeknight meal or a casual gathering. The eggplant slices are grilled until tender and then topped with marinara sauce, cheese, and Parmesan cheese. The sandwiches are then baked until the cheese is melted and bubbly. These sandwiches are sure to be a hit with everyone who tries them!
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