Please don't stone me but....

BBQBuddy said:

Do Share your recipe!  Thanks!

Egg Plant Parmesan

Part 1

·         Take one or two egg plants and peel the skin (one for small casserole or two for a large depending on how many you are feeding.

·         Cut into ½ inch squares.

·         Put the chunks into a pot of boiling water for about 10 minutes. You are trying to tender them up.

·         Pull, put in colander and run cold water over them to rapidly cool them down.

Part 2

Can be done while you are working on part 1

·         Put a liberal amount of olive oil into a skillet (don’t use cast iron here) (couple of table spoons estimated)

·         Place fresh garlic (I use about four large cloves) minced into the hot olive oil and cook for about 30 seconds. You are blending the flavors / not frying the garlic if that makes sense.

·         At to it one or two cans of stewed tomatoes. I use just plain and not the Italian or Mexican blends.

·         Stir / mix well

·         Add a tablespoon of all-purpose (two tbls if you are using two cans) flour to it and stir until dissolved.

·         This should cook down for about 15 min and reduce slightly. The consistency should be a slightly thickened sauce.

·         Add one tablespoon or two of paprika and basil dried (I use store bought). In this case it works as it will blend with the sauce nicely.

Part 3

·         Put a small amount of sauce on the bottom of the casserole.

·         Layer in half of the eggplant and ladle over sauce.

·         Cover with a generous layer of mozzarella

·         Layer a second level of eggplant and sauce.

·         Instead of Mozzarella, this time put a healthy layer of fresh grated parmesan. Use a high quality and don’t be bashful with the amount.

Put on the egg indirect at about 325 – 350 and bake until it looks like this.  I top with some fresh basil for garnish.

If you have availability to it….drop a couple of pieces (sparingly) of olive chips in. This is not critical so don't sweat it if you don't. It ain't easy to find either.

All your ingredients are cooked so really what you are doing is melding them together and getting a nice brown to the cheese topping. 

Transfer leftovers from the cast iron casserole to another container to store in frig.

Hope you enjoy it.