Robin Benzle food and travel

Grilled Parmesan Eggplant

My husband eats just about anything but he's always said he's not crazy about eggplant...so I never buy it. Well, I saw an absolutely beautiful, shiny deep purple eggplant at the market and I had to have it. Here is a simple recipe that even Eric liked:

Ingredients

1 large eggplant
Salt
Grated Parmesan cheese

The Recipe

Slice eggplant into 1/2" slices. Place in strainer and salt on both sides. (Salting the eggplant is an ancient method of both eliminating the bitterness and making it 'weep' a little so it turns out nice and crispy.) Let it sit for about 20 minutes.
Sprinkle both sides of eggplant with Parmesan cheese. Grill over medium heat until nicely charred and skin is wrinkled.
Serving ideas: Serve alongside grilled meat or poultry. You can add a dollop of salsa or applesauce if you like.
P.S. Did you know that eggplant is actually a fruit? It's related to the tomato. Its benefits include folic acid and potassium.