Cedar Planked Eggplant Parmigiana
This recipe is from Proud Italian Cook.
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 breadcrumbs or panko
- fresh basil
- olive oil
- cedar planks
INSTRUCTIONS:
- Soak your cedar planks for 1 hour then pat dry and set aside.
- 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.
- Meanwhile, trim the top and bottom off the eggplant, then with a vegetable peeler, remove every other strip lengthwise.
- Cut the eggplant crosswise ¼ inch thick.
- Brush olive oil on each side then season with salt and pepper then grill until slightly firm but softened.
- Transfer the grilled eggplant slices to a rimmed sheet pan and let cool.
- Now assemble the parmigiana onto the smoky planks.
- 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.
- 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.
- 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.
- Serve on their planks.
OVEN USE:
Place the oven rack in the middle position and preheat oven to 400 degrees Farenheit.
When using a grilling plank be sure to put plank on a cookie sheet or place foil underneath to catch drips.
Once the planked food is in the oven turn temperature down to 375.
BBQ USE:
Turn BBQ on high to warm up
Once hot, place your rubbed or marinated food on the plank, skin side down, and onto one side of the BBQ, reduce only that sides temperature to low. Reduce the other sides temperature to medium. (If you have an extremely hot BBQ consider turning the plank side burner off after the plank has started to smolder)
The plank should start to crackle and smolder. This creates the smoke!
Check your plank occasionally, if you have a flare up, which is normal, use a spray bottle filled with water to spritz out the flames. You want your plank to be smoldering, not flaming. Make sure while you’re checking your plank that a very minimal amount of smoke escapes.
Remember that when cooking with a cedar plank your cooking time will double!
When cooked to desired tenderness, carefully remove plank and place on a cookie sheet or foil before plating.
Enjoy!