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Grilled Eggplant Bites
Grilled Eggplant Bites
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Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Cheese-filled eggplant rolls for a unique twist on classic eggplant parmesan.
Ingredients:
  • 1 tablespoon kosher (coarse) salt
  • 2 Japanese eggplants (about 10 to 12 oz each), stems removed, cut lengthwise into 1/4-inch slices
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
  • 2 teaspoons Progresso™ plain bread crumbs
  • 2 to 3 tablespoons extra-virgin olive oil
Instructions:
  • Place a colander over a bowl and sprinkle a light amount of salt on each eggplant slice before placing them in the colander. Then, place a small plate on top of the slices and a small pot of water on top of the plate to press down the slices, extracting excess moisture and bitterness. Let it sit for approximately 30 minutes.
  • Take the eggplant slices out of the colander and gently press them with clean cloth towels to remove any remaining salt and moisture.
  • Prepare a 10x10-inch grill pan by spraying it with cooking spray. Heat the pan on the stove over medium-high heat. Arrange the eggplant slices in the grill pan and cook for 2 to 3 minutes on each side until tender and nicely grilled. Transfer the cooked slices to a silicone-lined pan.
  • Preheat oven to 350°F and prepare a 17x12-inch half-sheet pan with a silicone baking mat or parchment paper.
  • Combine the ricotta cheese, Parmigiano-Reggiano cheese, parsley, bread crumbs, and 1 tablespoon of olive oil in a medium bowl.
  • Spread a generous amount of cheese filling at one end of each eggplant slice. Carefully roll up the slices to seal in the delicious filling. Finish by drizzling the bites with the remaining olive oil.
  • Bake for around 10 minutes, or until the filling is heated through.

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