For best results, use a globe eggplant and a large tomato, and try to pair slices of each that are similar in size. The small eggplant I used was enough to serve two people as part of a main course (you'll want to serve with either a whole-grain pasta or other starch, and/or with a protein such as grilled steak, roast chicken, pork chops, etc.) or as an appetizer or first course for 3 or 4. To feed more, just double the ingredient quantities or use 1 large eggplant and a couple of tomatoes. Don't get hung up on the amounts below; feel free to tweak and modify to suit your taste and needs.
|Grilling the eggplant|
1 small globe eggplant (approx. 3/4 lb)
1 large tomato (approx. 3/4 lb)
1/2 cup (approx) shredded Parmigiano cheese
Dried or fresh minced herbs for seasoning, to taste (I used basil & oregano, but thyme and /or rosemary also work)
Sea Salt & cracked black pepper for seasoning, to taste
Trim the eggplant and cut into 1/2" thick rounds. Brush both sides with olive oil, season with salt & pepper, and grill until tender, approx. 9 or 10 minutes on a George Foreman grill. While the eggplant is grilling, use an extremely sharp knife to slice the tomato into slightly thinner rounds.
|Stacked & ready to broil|
|Bacon Hot Sauce|
PS: If you like splashing some hot sauce on eggplant parm or other cheesy, tomato-ey Italian dishes, I recommend Blues Habanero Reserve Hot Sauce for its clean habanero flavor & fire (it's not too vinegary), or for a dash of meaty bacon flavor try Bacon Hot Sauce, both of which are on sale at the Carolina Sauces online store.