This can be done in the oven, but here on the farm, we hate to heat up the house in the summer and so the grill is a make shift oven to help our pocket book and our comfort!
This is one of those simple recipes using ingredients you probably already have in your larder, or if you are a real foodie, you can make your own from scratch, but sometimes just a few ingredients makes a great meal that does not take hours to make or lots of pots and pans and clean up, especially on a Sunday before the work week.....
Should serve 6-8 at one serving
1 pak Rider's Sweet Italian Grillers
1 pak Rider's Hot Italian Grillers
4-5 medium eggplants purchased at the Farmer's Market or grown in your garden
Potato starch/flour or you can use all purpose flour; ( the potato starch allows the eggplant to actually have a distinct flavor by the way.)
1- 24 oz jar of your favorite Marinara Sauce
2 cups low moisture mozzarella cheese
4-6 oz shredded parmesan cheese
Olive oil
Montreal Steak seasoning
Kosher salt
Peel your eggplants and slice into 1/4 inch rounds. Place in colander and then place the colander into a bowl to fit; sprinkle about 1 TBS+ of the kosher salt all over the eggplants and using your hands make sure that the slices get the salt all over them. Let the eggplant slices sit and drain for about 30-45 minutes to draw off the juice. Discard the juice in the bowl. Lay the slices of eggplant out on paper towels and cover with more paper towels. Press down on all the slices to get out as much of the moisture as possible.
Put enough of the chosen flour/starch in a zip lock bag to coat the slices evenly; close the bag and shake to coat all of the eggplant slices. Set aside.
Pour olive oil onto 2 baking sheets with sides; coat well/liberally. Place baking sheets on grill to get hot on medium heat, 300-325; when hot, place eggplant slices on baking sheet; drizzle tops with olive oil, sprinkle with Montreal Steak seasoning and close the lid for about 5-8 minutes; do not let it get too hot. Open lid and flip the slices; you may need to add a bit more olive oil. Again cook for 5-8 minutes; remove the slices to plate. Repeat process with other baking sheet of eggplant slices unless you have one of the large grills that can handle two baking sheets at a time.
While your eggplant slices are baking; remove the casings from the grillers; place in a non stick skillet and cook on medium heat, breaking up the sausages into the consistency of hamburger. Cook until no longer pink. Remove from heat.
After eggplant slices are browned, take a baking dish that can withstand the grill and spray with non stick oil spray; place about a half-3/4 cup of marinara sauce in bottom. Lay eggplant slices in a single layer. Scoop one half of the meat over the eggplant, spread out, then one cup of the mozzarella cheese spread out and then sprinkle 3 oz of the parmesan. Pour one half of the remaining sauce over the cheese. Repeat second layer with eggplant slices, meat, remaining Sauce and then the remaining cheese last. Cover with foil but keep it tented so it does not touch the cheese layer.
Get your grill to a consistent 350 degrees, place the pan of eggplant on the grill and cover and cook for approximately 30-45 minutes or until good and bubbly. Remove the foil and allow the cheese to brown; you may have to raise your temp a bit. Remove from heat and allow the eggplant to rest for about 15 minutes before serving.
Enjoy!
This can be done in the oven, but here on the farm, we hate to heat up the house in the summer and so the grill is a make shift oven to help our pocket book and our comfort!
