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Egging an Eggplant Parmesan

AviatorAviator Posts: 1,441
edited March 2013 in EggHead Forum

Well, yesterday's veggie challenge became EP (title). Somehow the board decided against pizza and wanted this.

So ran down the hill with a list and got some stuff assembled.

 

 

 

 

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Then started the sauce, with 4 cloves of garlic minced and sautéed in EVOO before adding 2 cans of peeled plum and one can of pureed tomatoes, marjoram and oregano. Cut the eggplant, coated with EVOO and sprinkled with salt.

 

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Got the sauce to simmer for 45 min or so till it got real thick, threw the eggplant on the egg at 400F direct to get a good char on it.

 

 

 

 

 

 

 

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______________________________________________ 

Large and Small BGE, and a baby black Kub.

And all the toys to make me look like a Gizmo Chef.

>:)

Chattanooga, TN.

 

Comments

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    SOOOOOOO what was the verdict? Did said Veggie visitors enjoy?
    LBGE
    Go Dawgs! - Marietta, GA
  • Solson005Solson005 Posts: 1,841
    Looks like you went with a great option!  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • AviatorAviator Posts: 1,441
    edited March 2013

    Time to assemble. Used a CI skillet which was coated with EVOO. Layer of eggplant, sauce, oregano leaves and cheese - mozz and reggiano. I did 3 layers with small chunks of butter. :)

    No starch added.

     

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     Assembled and ready for the egg. Switched the egg to indirect at 350, although I feel now that I should have gone with 400.

     

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     On the egg indirect

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     Finished and resting, peeps sitting around waiting. At least that's what I thought as I stepped out to shut down the egg, clear the area and come back inside.

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    Half the food was gone when I walked back in. Outstanding was the verdict.

    Eggparm6.jpg
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    eggparm7.jpg
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    EggParm8.jpg
    1840 x 3264 - 2M
    EggParm9.jpg
    1840 x 3264 - 2M

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • jlsmjlsm Posts: 760
    Fantastic. You sidestepped the part that puts so many calories in this dish -- sauteeing in olive oil. I'm wondering what the butter did for the dish. Also, torn fresh basil would be a great addition, though I do love fresh oregano. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • AviatorAviator Posts: 1,441
    @jlsm, I did do dried basil. could not find fresh at short notice and it was getting late. Yes, the smokiness of the grilled EP stood out.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Mattman3969Mattman3969 Posts: 2,889
    That looks awesome!! When I cook EP I have found that covering each slice with a thick coating of salt for about 30 mins it will pull the moisture out an makes for a firmer more meaty EP. Just was the salt off before cooking.

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky. Waitin to find a Sasquatch to Egg.
  • Charlie tunaCharlie tuna Posts: 2,191
    I slice my egg plant and stack with a double thickness of paper towel between each layer - place something heavy on the top slice.  Towels pull the bitterness right out of the egg plant in five minutes.
  • henapplehenapple Posts: 11,352
    Nice...looks great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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