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300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
This is a superb grilled version of eggplant Parmesan.
TIPS: Eggplant seems to suck up olive oil, and it doesn't even look like you oiled it, but refrain from adding too much oil. For best results, oil the eggplant right before you grill it.
Sun-dried tomatoes are available in scalable bags or in jars with olive oil. We prefer the bagged variety, as they are nice and supple and very flavorful.
Serves 4 to 6


• 2 small eggplants
• Kosher salt
• 1 clove garlic, finely minced
• 1/2 cup extra-virgin olive oil
• 2 tbsp dried oregano, crumbled
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup shredded Gruyère cheese


1. Slice the ends off the eggplants, but do not peel. Cut lengthwise into 1/2-inch slices and lightly salt. Place in colander and let drain for at least 30 minutes to remove excess water. Pat dry.

2. Meanwhile, prepare a medium-hot fire in your grill.

3. In a bowl, combine garlic, olive oil and oregano. Brush on both sides of eggplant slices.

4. Grill eggplant for about 10 minutes, turning once, until tender. Sprinkle with sun-dried tomatoes and cheese for the last 2 minutes.


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