Originally Posted by maurac
wow they look fabulous ! thanks for your help ! I appreciate it. Do you think though a different grill would make the difference for me? Do you think I should buy a bigger gas grill, I only have a small baby weber that I cook on. Also is there any special seasonings. I usually do basil oregegeno saltt and pepper
Maurac, kitchen gear is almost never the issue when things don't go as we like. Just try to do it with what you got. I fry mine in a simple non-stick pan... so temperature is moderate high, but I fry the slices for quite a while. I don't salt them to get the bitter stuff out, I soak the slices 15 minutes in cold water and dry them with paper kitchen towel (got that soaking method from Antonio Carluccio).
Mostly grilled eggplant is only a "half-product" in my kitchen, meaning I use it in an other preparation. But, you can eat grilled eggplant as it comes from the grill, seasoned with garlic, pepper, salt and yes, oregano and a good sprinkle of grated parmezan cheese is so delicious.
I used the slices from my previous post to make a "parmigiana", nothing to do with parmezan, it's originally a Sicilian dish as far as I know. Very easy and delicious no-meat dish.
It's layers of grilled eggplant, layer of tomatosauce or passata (I use homemade sauce) and basil, layer of mozzarella and parmezan. Here is the rest of the pictures;