Grilled Eggplant Parmigiana Skewers
Servings: 2
Catch a glimpse of tasty Sicilian cuisine with a lighter & quicker version of the classic Parmigiana di Melanzane ( Eggplant Parmigiana).
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Ingredients
- 1 large eggplant sliced into ¼ inch rounds
- 2 fresh tomatoes peeled and seeded
- 4 basil leaves chopped
- 1 mozzarella finely cubed
- 2 tablespoon Parmesan cheese grated
- Extavirgin olive oil
- Salt & Pepper
Instructions
- Brush the eggplant slices on both sides with olive oil, and season to taste.
- Heat a large grilling pan over medium heat.
- Grill the eggplant 2 mins per side, until crisp and cooked through.
- Remove the eggplant slices from the pan and allow to cool slightly.
- In the meantime, cube the tomatoes and fold into a small bowl. Add basil, drizzle with little oil and season to taste with salt and black pepper.
- Arrange 1 tablespoon mozzarella and 1 teaspoon of chopped tomatoes on top of an eggplant slice and sprinkle with a pinch of Parmesan. Gently roll and pierce with a wooden skewer. Continue until you have 4- 5 rolls per skewers.
- Grill the skewers until nicely charred on both sides, about 2-3 minutes.
- Serve the skewers with the remaining tomato tartare on top and decorate with extra basil leaves. Enjoy!