Sunday, October 9, 2011

Grilled Italian Eggplant

I've been enjoying eggplant a lot while it's in season. This Italian twist on grilled eggplant is very tasty. Even my picky husband said "it's surprisingly delicious!"

Grilled Italian Eggplant
·2 medium eggplants
·Bowl of water, salted
·1 - 10oz. container of frozen spinach, cooked according to package directions
·1 - 16oz. container of ricotta cheese or cottage cheese
·½ cup marinara sauce
·½ cup shredded mozzarella cheese
·Salt and pepper
·EVOO (extra virgin olive oil)
·Dried basil to sprinkle on top

Wash eggplant and slice into 1-inch thick slices. Place eggplant slices in a bowl of salted water, and soak for 20 minutes. Remove eggplant from the water and soak up extra water from each slice with a towel.

Drizzle eggplant spices with EVOO and sprinkle with salt. Grill eggplant slices for 5 minutes on each side.

Preheat oven to 350˚. Line a baking sheet with foil and place each grilled eggplant slice on the baking sheet.

In a small bowl, combine spinach, ricotta cheese, salt and pepper. Top each eggplant slice with this mixture. Then divide marinara sauce over the tops of each eggplant slice. Top with shredded cheese and dried basil. Bake for 15 minutes.