Pesto Eggplant Parmesan: Grilled!

0

by: Cured Confection






Basil, Olive Oil and Pine Nuts (Pesto), Eggplant, Parmesan and BBQ. All things I love. http://blog.curedconfection.com/2013/12/19/pesto-eggplant-parmesan-grilled




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 8-10

1 eggplant

1 egg

2 tbsp pesto

Tomato sauce – seasoned for Italian food (I usually buy a can of tomato sauce and add garlic powder, Italian seasoning, salt and pepper and olive oil to it)

1/2 cup panko bread crumbs

3/4 cup Italian bread crumbs

1 cup Parmesan

1 bin cherry tomatoes

olive oil

Nutrition Facts
Pesto Eggplant Parmesan: Grilled!

Servings Per Recipe: 8

Amount per Serving

Calories: 147

  • Total Fat: 5.2 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 31.6 mg
  • Sodium: 431.5 mg
  • Total Carbs: 16.8 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 3.4 g
  • Protein: 8.6 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  A cookie sheet liberally with oil – make it shine. Heat your grill up – temp needs to be around 350 for bbqing these delicious morsels.

2.  Mix your egg and pesto up in a wide bowl.

3.  Slice up your eggplant into 1/2″ slices. We cut after we prep the crumbs and eggs because eggplant is apt to turn brown like an apple if you don’t get to baking quickly. Don’t go too thick on the slices, otherwise they will take forever to cook. Dredge your eggplant slices in the egg and pesto mix first, then in the breadcrumbs until complete. Place each slice on the oiled cookie sheet. Spray or drizzle more olive oil over the top.

4.  Place your favorite tomato sauce over the top of each piece. I left the quantity blank because some people like more sauce, some like less. Sprinkle the Parmesan over the eggplant. Add tomatoes around the pieces. There is nothing better than a juicy pop of sweet tomato in your mouth that has been heated up to bursting.

5.  Bake these bad boys until a fork goes through a slice easily. Rotate the sheet around every 10 minutes or so. It took about 45 minutes to cook completely and they could have gone a bit longer. Be patient. They are completely worth the wait! What I love most about putting eggplant parm on the bbq is that the vegetables retain their fresh flavor versus frying or baking in an oven. It tastes healthy and is fairly healthy. My daughter loves it too. Especially if I just make her eat it and then tell her what it is afterward. Funny how kids are like that. Enjoy!

related recipes

comments