Eat! Presented by HSN Today - Countertop Grilled Eggplant Parmesean at HSN.com

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cooking class HSN Today Eat! with Debra Murray

Grilled Eggplant Parmesan

Yields 6 to 8 Servings

Ingredients:

2 to 3 tablespoons olive oil (if cooking in a sauté pan)

1-1/2 cups marinara sauce

2 large eggs, beaten

1 large, firm eggplant, trimmed and cut crosswire into an even number of 1/2-inch slices

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning blend or a mixture of oregano and thyme

1-1/2 cups shredded mozzarella cheese or mozzarella-fontina mixture

Fresh basil or oregano leaves for garnish

Preheat a countertop panini maker or double-sided electric grill, or heat 2 tablespoons of the olive oil in a large nonstick sauté pan. Set aside ½ cup of the marinara sauce in a saucepan.
Meanwhile, beat the eggs in a mixing bowl. Add the eggplant slices and turn them in the egg to coat them evenly. Leave them to soak in the egg for a few minutes.
Spread the Parmesan evenly over a dinner plate. Sprinkle on the Italian seasoning or oregano and thyme, and toss lightly with your fingertips or a fork to blend. One by one, press the eggplant slices into the Parmesan mixture to coat them on both sides, and transfer them to a sheet of wax paper or parchment.
Place the eggplant slices in the panini maker, double-sided grill, or sauté pan a few at a time, taking care not to overcrowd them. Cook for 2 minutes on each side, then transfer to a plate and set aside while you cook the remaining batches.
Lightly salt all of the grilled eggplant slices. Return half the eggplant slices to the panini maker and arrange them in an even layer. If there is not room for half, use as many as will fit comfortably. Spoon 1 to 2 tablespoons of the marinara sauce onto each slice, top with 2 to 3 tablespoons of the mozzarella, and cover with another eggplant slice. Close the lid and cook until the mozzarella has melted, about 2 minutes more.
Heat the marinara sauce that you set aside in the saucepan to a simmer. Ladle a spoonful of the sauce onto each plate and place the eggplant stack on top. Garnish with fresh basil leaves or a sprig or oregano and drizzle with the remaining 1 tablespoon olive oil before serving.