Monday, August 10, 2009

Grilled Eggplant with Mozarella & Marinara Sauce

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This recipe was inspired by my son Ted, the grill master- in -waiting in our family, after my brother, of course! He was the one who taught me to marinade the eggplant in olive oil AND balsamic vinegar. I perfected it by adding the sugar to the slices while they are marinading.

When they are done, my son cuts the slices in quarters and adds them to spaghetti. It is delicious. I serve mine stalked up, with the sauce on top and a crusty baguette on the side. Your choice.

Serves 4


1 eggplant
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper
Mozzarella cheese
Basic Marinara Sauce
Parmigiano Reggiano.


Slice the eggplant in 1/2 inch slices. In a big bowl, mix olive oil, balsamic vinegar and a little salt and pepper. Add the eggplant making sure all slices are thoroughly coated. Sprinkle about 1/2 tsp of sugar on each slice and put back in the marinade. Marinade for about 1/2 hour. Light the fire to medium high (400 on the gas grill)and grill covered for about 8 minutes on each side. Place about 1 Tb shredded mozzarella on top of each slice, cover and cook until the cheese melts. Remove from the grill.

Place three slices in a stalk, top with the marinara sauce and grate some Parmigiano on top. Serve with a crusty baguette.

Cooks Note: Make your own sauce, or preferably the one on the blog. It is Lidia Bastianich's recipe, simple, easy and authentic. Lots of garlic and fresh basil! Put the leftovers in the freezer for another night of eggplant, pasta or veal. Believe me, when you find yourself with nothing planned for dinner, you'll be glad you did!

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