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Recipe By: 

Ariso Recipes

Grilled Eggplant Parmigiana

Last update date: February 24, 2012
Step into the realm of Grilled Eggplant Parmigiana. This dish is an aromatic journey that tantalizes the senses, featuring Brinjal - all varieties (Solanum melongena), Tomato Sauce. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.
Total Time: 

1 hour and 15 minutes

Cuisine: 

Italian

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All Ingredients used are safe and clean.

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How To Cook?


1

To begin making grilled eggplant parmigiana, preheat the oven to 200‚∞c (392‚∞f).

2

Slice the eggplants into 1/4-inch thick rounds. sprinkle some salt on both sides of the eggplant slices and let them sit for about 10 minutes. this will help remove excess moisture.

3

After 10 minutes, pat the eggplant slices dry with a paper towel to remove the moisture.

4

Place the eggplant slices on a baking sheet lined with parchment paper. brush each slice lightly with olive oil on both sides.

5

Grill the eggplant slices in the preheated oven for about 15-20 minutes or until they become tender and lightly browned.

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