Grilled eggplant Parmesan from Food & Wine Magazine, April 2013 (page 90) by Grace Parisi

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Notes about this recipe

  • kath on April 14, 2013

    I dusted off my grill pan to make this and it was outstanding! Although it did take me a bit longer than 45 minutes to make it. I will definitely make it again. The olives and the chiles are subtle additions that make it sing. I had some local peppers, Mama Lil's Kick Butt Peppers, that I subbed for the Calabrian chiles and they worked well. To keep the oil down, I did not brush the tomatoes with olive oil as the recipe had suggested. I brushed the grill pan with olive oil and grilled them first. Then I brushed the eggplant slices with a bit of olive oil and grilled them. I probably used a total of about 1/4 cup of olive oil.

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