Ingredients
2 large Globe eggplants, sliced into 1/2-inch rounds
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 cup freshly grated parmesan cheese
1 tsp kosher salt (for sweating)
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
Optional: Red pepper flakes for garnish
Instructions
Step 1: Slice the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet or cooling rack.
Step 2: Sprinkle both sides of the eggplant slices generously with kosher salt. Let them sit for 30 minutes to draw out moisture and bitterness.
Step 3: Rinse the salt off each slice under cold water and pat them very dry with paper towels.
Step 4: In a small bowl, whisk together the olive oil and minced garlic. Brush both sides of the eggplant slices with the mixture and season with black pepper.
Step 5: Preheat your grill to medium-high heat. Place eggplant slices on the grates and grill for 4-5 minutes per side until charred and tender.
Step 6: During the last minute of grilling, sprinkle each slice with parmesan cheese. Remove from heat once the cheese begins to melt and garnish with fresh parsley.
Notes
Always salt the eggplant beforehand to ensure a creamy texture without bitterness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 slices
- Calories: 145 kcal
- Sugar: 4g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg