Variation on a theme, my old boss made BAKED eggplant sandwiches that were slices of eggplant oiled, then a slice of provolone and mortadella (Italian baloney) that were then dunked in egg wash, bread crumbs and BAKED. Those are great but it's too hot to bake. So one night I got the idea of grilling eggplant. Try it, they are the bomb. I do the eggplant slices, some fish, steaks or chicken in the same marinade and grill it off all at once. WOW
3 large eggplants slice 1 inch thick
1/3 cup: seasoning salt, ground pepper, italian seasonings
1 cup homemade zesty italian dressing
1 1/2 cups grated mozzarella/provolone blend
1 cup homemade pizza sauce
some sweet italian sausages
a nice 1/2 pound filet mignon
1 pound of talapia filets
on a large sheet pan lay down a layer of sliced eggplants, season with the seasoning blend. Now drizzle a small amount of the italian dressing on each eggplant slice. Lay down one more layer of eggplant on top of the first, repeat with the seasoning and dressing. On the same sheet pan lay down your fish, sausages and steak, season the same way. Let rest 1/2 hour. Fire up your grill and lay down as much of the eggplant on the grill as you can. Grill about 5 minutes, flip everything over and grill 5 minutes. Flip one more time and grill 5 minutes. Now place a small amount of the grated cheese on HALF the eggplant slices and then cover them with the remaining slices so you have little sandwiches, now spoon on a little less than a tablespoon of your pizza sauce on each sandwich. Close the grill and grill about 5 minutes. Remove to a sheet pan and let rest 5 minutes before serving.
Sorry I don't have a photo handy of the grilled sausages and fish with the eggplant slices but believe me the combo is very tasty. My wife is absolutely crazy about eggplant parm but this is quite a bit healthier and more Weight Watcher friendly.Also what is really VERY good is to grill an angus burger patty on the grill and when cooked add a slice of cheddar and then lop on top of that one of these sandwiches. Put THAT little jewel on a seeded burger bun and be ready to purr...
Mike
Zesty Italian Dressing
1 tbls garlic powder
2 tsp dried thyme
1 tbls onion powder
1 tbls white sugar
2 tsp dried parsley
2 tbls dried oregano
1 tsp celery salt
1 tsp black pepper
2 tsp salt
1 tsp paprika
1/2 cup white or red vinegar
1 1/3 cup EVO or a combination of EVO and Corn oil
Combine all ingredients in an old pasta sauce jar, shake well and store in fridge 4 hours before using
3 large eggplants slice 1 inch thick
1/3 cup: seasoning salt, ground pepper, italian seasonings
1 cup homemade zesty italian dressing
1 1/2 cups grated mozzarella/provolone blend
1 cup homemade pizza sauce
some sweet italian sausages
a nice 1/2 pound filet mignon
1 pound of talapia filets
on a large sheet pan lay down a layer of sliced eggplants, season with the seasoning blend. Now drizzle a small amount of the italian dressing on each eggplant slice. Lay down one more layer of eggplant on top of the first, repeat with the seasoning and dressing. On the same sheet pan lay down your fish, sausages and steak, season the same way. Let rest 1/2 hour. Fire up your grill and lay down as much of the eggplant on the grill as you can. Grill about 5 minutes, flip everything over and grill 5 minutes. Flip one more time and grill 5 minutes. Now place a small amount of the grated cheese on HALF the eggplant slices and then cover them with the remaining slices so you have little sandwiches, now spoon on a little less than a tablespoon of your pizza sauce on each sandwich. Close the grill and grill about 5 minutes. Remove to a sheet pan and let rest 5 minutes before serving.
Sorry I don't have a photo handy of the grilled sausages and fish with the eggplant slices but believe me the combo is very tasty. My wife is absolutely crazy about eggplant parm but this is quite a bit healthier and more Weight Watcher friendly.Also what is really VERY good is to grill an angus burger patty on the grill and when cooked add a slice of cheddar and then lop on top of that one of these sandwiches. Put THAT little jewel on a seeded burger bun and be ready to purr...
Mike
Zesty Italian Dressing
1 tbls garlic powder
2 tsp dried thyme
1 tbls onion powder
1 tbls white sugar
2 tsp dried parsley
2 tbls dried oregano
1 tsp celery salt
1 tsp black pepper
2 tsp salt
1 tsp paprika
1/2 cup white or red vinegar
1 1/3 cup EVO or a combination of EVO and Corn oil
Combine all ingredients in an old pasta sauce jar, shake well and store in fridge 4 hours before using
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