Perfecting Eggplant Parmigiana

One of the things we like best about the Weber Genesis is the ability to cook a quick meal outdoors on a summer evening, and we delight in finding ways to adapt recipes that we would usually cook inside. Eggplant has turned out to be one of our favorite vegetables to  take to the gas grill. The charring and smoke add a depth of flavor to dishes like Eggplant Parmigiana without the mess and added fats of the traditional fried cooking method.

We’ve been refining this recipe for nearly three years now, and finally have it more or less perfect. The eggplant gets sliced into rounds about a quarter of an inch thick, salted on both sides and placed on a wire rack to sweat for an hour or so. This step is less about seasoning and more about drawing out some of the moisture and bitterness. We wipe off the salt, and then each slice gets a quick dip in some beaten egg before getting dredged in a mixture of seasoned Italian and Japanese breadcrumbs. The Panko crumbs add some additional crunch to the breading, which is important since we’re not frying.

Then the eggplant goes on the plancha on the pre-heated Genesis, after a little olive oil spray. It only takes a few minutes to get them nicely charred on the outside and fairly tender throughout. Then they go into a foil pan with cheese and sauce, and back out to the Genesis to finish cooking and warming through over indirect heat. We serve them with whatever pasta strikes our fancy.

The whole family agreed that this last batch we cooked was the most delicious we’d ever tasted.

Charred Eggplant with Curried Chickpeas

I ran across this recipe idea in The Wall Street Journal last week, and as it happened my wife had just brought home a couple eggplants.

I split the eggplants in two, lengthwise, scored the skins and put them on the grill over medium burners for 15 to 20 minutes, turning occasionally, after hitting them with a little olive oil spray and kosher salt. Also charred a red pepper at the same time.

Then I sautéed a chopped red onion and several cloves of garlic, diced the roasted pepper and added it. After a few minutes I poured in some white wine vinegar, then added the can of (drained) chickpeas and a tablespoon or so of curry powder. Once everything was combined and heated, I spooned it over the Eggplant halves, topped with a little chipped cilantro, hit it with olive oil and salt again, and then put it all back on the grill in a foil pan to finish. Mrs. Noe cooked the quinoa on the stovetop.

This turned out really delicious, and was a nice departure from our usual fare. It’s also prompted me to review an old cookbook titled Curries Without Worries that my wife gave me years ago and I’ve never cooked from. I think that a lot of the recipes seemed too intricate and intimidating when I was younger. Hoping that I’ve grown as a cook since then and can find some treasures in its pages.

Grilled Melanzane Alla Parmigiana

Eggplant Parm On The Grill

Served with pasta and red sauce, or simply as a side, eggplant has become one of our favorite grilled dishes.