Cedar Planked Eggplant Parmigiana
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A unique and tasty twist on traditional eggplant parmigiana
Ingredients
  • 1 large eggplant, you'll need 12 slices to serve 4
  • fresh mozzarella, 8 slices
  • 2 cups or so of chunky marinara, homemade or store bought
  • ¾ cup of grated parmigiano reggiano cheese
  • ¾ cup homemade bread crumbs or panko
  • fresh basil
  • olive oil
  • cedar planks
Instructions
  1. Soak your cedar planks for 1 hour then pat dry and set aside.
  2. Then char the planks on one side for about 2 minutes on direct grilling long enough to darken and smoke but not burn, set aside.
  3. Meanwhile, trim the top and bottom off the eggplant, then with a vegetable peeler, remove every other strip lengthwise.
  4. Cut the eggplant crosswise ¼ inch thick.
  5. Brush olive oil on each side then season with salt and pepper then grill until slightly firm but softened.
  6. Transfer the grilled eggplant slices to a rimmed sheet pan and let cool.
  7. Now assemble the parmigiana onto the smoky planks.
  8. Layer like this... 1 slice eggplant then sauce spread on top, next 1 slice of fresh mozzarella, a sprinkling of the grated cheese and a few basil leaves.
  9. Repeat the second layer ending with an eggplant slice on the top, a dollop of sauce and topped off with the breadcrumbs then more grated cheese and a good drizzle of olive oil.
  10. Place the planked stacks of parmigana onto the grill using indirect heat until the cheese melts nice and gooey and the tops are browned, 10 or 15 minutes.
  11. Serve on their planks.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2022/06/cedar-planked-eggplant-parmigiana.html