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Receta Grilled Eggplant Parmigiana
by Global Cookbook

Grilled Eggplant Parmigiana
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 tsp sesame oil
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. roughly minced parsley
  • 1 tsp minced garlic
  • 1 x salt and pepper
  • 4 x baby eggplant
  • 4 ounce mozzarella cheese
  • 4 x roma tomato handful toothpick

Direcciones

  1. In a large bowl, whisk together oils, vinegar, parsley and garlic.
  2. Slice eggplant and tomatoes into rounds. Cut cheese into pcs no bigger than vegetable rounds.
  3. Make parmigianas: On a cutting board or possibly 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 chill 1 hour.
  4. Preheat grill to medium-high and lightly oil grill rack. Grill parmiginanas on top rack for 5 min per side or possibly till eggplant is tender and golden brown and cheese is melted.
  5. Makes 4 servings