Eggplant Parmeza

Raise your hand if you've cooked with eggplant!  For some reason, I have always been a little intimidated by it but when I noticed that it's "in season", I went for it.

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The deep purple color is gorgeous, isn't it?  Not only is she a looker but she also packs quite a nutrient dense punch containing fiber and potassium to name a few.

As I started to brainstorm ideas for my new little friend, I decided to put a healthy new twist on eggplant parmesan.  Challenge accepted.

I present to you eggplant parmeza.

I started off by chopping off the green end of the eggplant and slicing in 3/4 inch thick slices.  Next, I brushed them with EVOO and seasoned with salt and pepper and tossed them on a medium-high heat for about 10 minutes, turning to brown evenly, until soft and cooked through.

Remove eggplant from the grill and cube before seasoning it with two tablespoons of balsamic vinegar.  Layer eggplant, one clove of minced garlic, 4 plum tomatoes, and basil(my tomatoes and basil were from the garden - BOOYA!) on a store bought pizza crust.

Top with a 1/2 cup of feta and a 1/4 cup of parmigiano reggiano and toss the whole thing back on the grill until the cheese starts to melt. Enjoy!

What veggie intimidates you and why?

-Kate

Filed under: Recipes

Comments

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  • So what's the deal with eggplant skin? I eat it, but someone told me once it was bad for you or something. Ah, rumors.

  • Hmm I'm not sure! I say eat it!! Darn rumors....

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    Katy Kusek

    A healthy living blogger from the suburbs who loves to try new restaurants and foods. French onion soup and flan connoisseur. Wifey-to-Be :)

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