Grilled Eggplant Parmigiana
By: Anonymous
Published: Thursday, December 10, 2009 - 12:18am

Ingredients




2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon balsamic vinegar
2 tablespoons roughly chopped parsley
1 teaspoon chopped garlic
1 salt and pepper
4 baby eggplant
4 ounces mozzarella cheese
4 roma tomato
handful toothpick

Preparation

1 In a large bowl, whisk together oils, vinegar, parsley and garlic. 2 Slice eggplant and tomatoes into rounds. Cut cheese into pieces no bigger than vegetable rounds. 3 Make parmigianas: On a cutting board or other flat surface, place a slice of eggplant, cover with a slice of cheese, a tomato slices, another layer of cheese, then a slice of eggplant. Pierce through with a toothpick to prevent it from coming apart. Place each parmigiana in a shallow dish, and drizzle with vinaigrette. Cover and refrigerate 1 hour. 4 Preheat grill to medium-high and lightly oil grill rack. Grill parmiginanas on top rack for 5 minutes per side or until eggplant is tender and golden and cheese is melted. 5 Makes 4 servings