Grilled Eggplant

Peel and slice eggplant in 1/2" rounds - sprinkle both sides with salt and let it sit for about 20 minutes. Rinse out the salt and give the eggplant a squeeze to remove as much moisture as you can. Toss slices with balsamic vinegar, salt, pepper and a little olive oil and preheat George Foreman grill. Grill slices in batches, turning once while cooking - they should take a minute or two on each side, just long enough for grill marks.

Baked Eggplant

I found the tiniest, most perfect (and ridiculously low priced) eggplant the other day at the Asian market. It weighs in at slightly less than a pound, so there is not much to it ... more appropriate for a side dish or appetizer than a main course.

I decided to make my own version of an eggplant lasagna/eggplant and mozzarella tower/eggplant rollatini (unrolled.) Here are my thoughts ...

1. Peel and slice the eggplant into 1/2" rounds (make sure diameter will work with cooking vessel - I plan to use a smallish round casserole dish. Not sure if I am making this as individual servings (as in, using ramekin size casseroles) or sreving family style (all in one casserole.)


2. Lay eggplant slices out on a rack and sprinkle with salt (I will be using kosher) to remove excess moisture and bitterness. Let sit for 10-15 minutes, then rinse off and pat dry.


3. Grill the slices for about 4 minutes on each side (until done) in pan coated with olive oil.


4. Preheat oven to 375


5. Coat the inside of the casserole(s) with patsa sauce.


6. Combine 1 egg, ricotta cheese, salt, pepper, parsley, grated parmesan and some mozzarella (or whatever cheese you plan to top this bad boy with)


7. Drain can of diced tomatoes (or dice some fresh ones - whatever)


8. Steam and drain some baby spinach (or thaw and drain some frozen)


9. Start layering in the casserole: first, lay down a slice of the grilled eggplant, cover with some of the ricotta mixture, top with spinach and tomato, top with some sauce, repeat. When you are done with the last repeat, top the whole thing with mozzarella/whatever cheese you are using.


10. Bake, uncovered, about 15 minutes.

I think I will serve this along with some italian sausage and linguini.