Easy Eggplant Parm

    • Prep:

      15 min.

    • Total:

      30 min.

  • Makes

    4 Servings

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Grill, roll, pour and bake! This Eggplant Parm is as easy as 1, 2, 3, 4.  We grill the eggplant planks on a hot grill, lightly seasoned with kosher salt and Olivio Buttery Spray.  No messy batter and frying oil is needed in this healthy, Mediterranean classic.  Do your kids love to help in the kitchen?  They will love helping you roll up the eggplant mozzarella sticks.  Feel free to make your own red sauce, but a good jarred sauce works well too.  Let’s keep things weeknight simple!

Ingredients

  • 3 medium eggplants, sliced 1/4″ lengthwise
  • Olivio Buttery Spray
  • 8 oz Mozzarella ball, 1/4″ sliced “sticks”
  • 25 oz good marinara, homemade or store bought
  • 1 Tbs dried Oregano
  • 2 Tbs fresh Basil
  • Kosher Salt/Fresh Cracked Pepper
  • 2 oz Parmigiano Reggiano

Preparation

  1. Preheat oven to 350*.
  2. Spray eggplant with Olivio Butter Spray and sprinkle generously with salt.  Using a grill pan or an outdoor bbq, grill eggplant evenly on each side until mostly cooked through and they begin to soften. Remove from heat and allow to cool slightly.
  3. One at a time, place a piece of mozzarella at the large end of the eggplant plank and tightly roll.
  4. Pour half of your favorite marinara in the bottom of a 12″ cast iron skillet or a 9×13″ baker.  Arrange the eggplant mozzarella rolls in the baker, sprinkle with oregano and basil and pour the remaining marinara on top. Sprinkle with parmigiano and bake 10-15 minutes.
  5. Enjoy hot as a main dish.  This is also a delicious alternative to a “meatball sub” and is a great hearty vegetarian option in a warm garlic baguette.

 

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