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1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick; 4 large plum tomatoes, sliced crosswise 1/4 inch thick; extra-virgin olive oil, for brushing; salt; 1 / 3 cup chopped ...
For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes. In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix ...
Grilled Eggplant. This recipe is simple and makes a perfect side dish to any summer barbecue. Grilling the eggplant gives it a unique roasted flavor and the teriyaki sauce adds an extra level of ...
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Line a rack with paper towels. Add one-third of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic.
Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
After 15 minutes, wipe the eggplant with paper towels to remove the salt and any excess water. Brush eggplant with oil and grill for 2-3 minutes per side. Once cooked, remove and set aside to cool ...
Heat 2 tablespoons olive oil in over medium heat. Sauté eggplant until golden brown on each side; add additional oil as needed. Place on paper towel to drain. Preheat oven to 400 degrees. Spread some marinara sauce on bottom of a 9-by-13 inch baking dish (to cover the bottom). Layer eggplant on top in 2 to 3 rows. Cover eggplant with remaining ...