Posts Tagged ‘ Mozzarella ’

Grilled Eggplant Parmesan

When speaking to my son yesterday he mentioned that he is enjoying cooking at the various hostels he’s been staying in while travelling through Europe.  I’m not surprised since he earned the funds for this trip by working in a pizzeria.  He’s actually a very good cook but we rarely get to taste his food at home.

Most recently he cooked a grilled eggplant parmesan which of course got me in the mood for it.  I love eggpant parm but am fussy about it.  I don’t like when it’s greasy or heavily breaded.  When I asked him  for the recipe, it almost sounded too effortless to be called a recipe.  I simplified his version even more by using sliced farm fresh tomato’s instead of a tomato sauce. I also have plenty of fresh basil from my garden which I used.

This recipe is gluten free and can easily be adapted to a vegan diet by simply using a vegan cheese.  This and a salad made a delicious main course for myself.  My husband enjoyed it with a chicken breast marinaded in Italian dressing and grilled.  I enjoyed mine with a side of quinoa pasta.  We use one side of the grill for meat only and the other for veggies.  I also have color coordinated cutting boards so that my veggie board never touches meat.


2 small to medium sized eggplant

2-4 large fresh tomato’s

1 lb fresh mozzarella (or vegan cheese)

1-2 cloves of garlic either halved or crushed

several sprigs of fresh basil whole pieces or julienned

Olive oil

Salt, pepper and italian seasoning to taste


Preheat the grill to a medium high heat

Slice the eggplant, tomato and cheese into 1/4″ slices, rub the garlic on 1 side of the eggplant slices, lightly brush a little olive oil on each side of eggplant and season each section

Grill each piece of eggplant until just starting to brown and turn to the other side, about 5 minutes per side

When eggplant is done, layer veggies in a greased baking pan or cookie sheet with the eggplant on the bottom, a slice of tomato, the fresh basil and top with a slice of cheese, season the top of each if you’d like,

You can either do this as individual sections on a baking sheet or layer them 2 deep in a shallow baking pan.  I lower the heat down to a medium low and place the pan right on the grill and cook up to 10 minutes when the cheese is nicely melted.


Fresh French Bread Pizza

Thursday was the last day I was able to cook anything due to my crazy work schedule.  Usually I cook food that will last a few days providing me with at least 2 meals of leftovers to bring to work for dinner.  However, this past Thursday I wanted some simple comfort food.

This past Thursday I had an inexplicable craving for some home made French Bread Pizza, something I haven’t craved in years.  I had rented the movie It’s Complicated (not so complicated or good) and decided to give into my craving as it seemed like a great movie dinner.

This is a really simple recipe using fresh bread, fresh mozzerella, fresh tomato’s and fresh basil.  You get the picture.  It took about 15 minutes to prepare another 10 minutes to cook and was the perfect way to satisfy my craving.  It would also work great as a party food cut into 1-2 inch slices.


1 fresh loaf of French bread (Italian will do)

2-3 large beefsteak tomato’s sliced

1 lb fresh mozzarella sliced thin

1/2 stick butter

several sprigs of fresh basil julienned

2-3 cloves of garlic minced

salt, pepper, red pepper flakes and Italian seasoning (I use Italian Herb Seasoning Grinder ) parsley


Melt butter in a small saucepan and add garlic and seasonings to your preference, saute for 1-2 minutes.

Slice bread lengthwise and paint bread with the melted butter mixture spreading seasoning somewhat evenly over bread.

Top with sliced tomato’s seasoning with more salt and pepper if desired

Then add julienned basil and top with cheese

Personally, I think these flavors work perfectly together so I prefer no additional toppings.  Feel free to top with any of your favorite pizza toppings.