“Leggo My Eggplant”- Grilled Eggplant Parmesan with Citrus String Beans
I bought some fresh eggplant from an outdoor market this weekend. So last night I made a grilled eggplant parmesan with fresh green beans. It was superb! Hope you enjoy!
What you need:
1-2 Eggplants Sliced Lengthwise
Tomato Sauce
Parmesan Cheese (fresh grated if possible)
Shredded Mozzarella Cheese
Veggie Meatballs (I used Dominex Vegetarian Eggplant Meatballs)
Oregano/Italian Spices
Green beans
Lime Juice
Heat Oven to 400 degrees
1. Using a grill pan, grill the eggplant that you had sliced lengthwise. Makes sure it is cooked through and it should have some good grill lines. Set aside.
2. Crumble a few vegetarian meatballs and mix with the tomato sauce. In a casserole dish layer the eggplant, tomato sauce, cheese and italian spices. I made about 3 layers of the eggplant. Place in oven for about 20-25 minutes.
3. For the string beans, steam them in the microwave or pot. Remove from steamer and place in a ovensafe dish. Drizzle lime juice over the string beans and place in the oven for about 10-15 minutes (I like mine a little crispy). Then add fresh parmesan cheese to the beans and place back in the oven.
*The eggplant freezes great so you can stock up in your fridge for those nights that you don’t feel like cooking.
**For a creamier texture, add a little ricotta cheese to the layers.
2 years ago