Comments on: Grilled Eggplant and Zucchini Parmesan

By: Donald

Donald — Fri, 30 Jul 2010 15:13:03 +0000

out of all of the eggplant parms i have seen, this in the one that most resembles my personal intentions! excellent dish, BTW.

i will be adding some ricotta to my evil plan thanks to you. my plan is simple tho, grill some eggplant and portobellos, layer covering with mortadella and smoked mozzarella.

i really like the fact that since i am grilling the fruit, i don’t have to salt and press and there is way less soupyness.

nice site BTW

By: Tweets that mention Grilled Eggplant and Zucchini Parmesan — Former Chef -- Topsy.com

Wed, 28 Jul 2010 02:17:15 +0000

[...] This post was mentioned on Twitter by Sharon Miro, Kristina Johnson. Kristina Johnson said: Just prepped this eggplant and zuke parmesan http://twurl.nl/bgtjga in less time than it took to boil a big pot of water. Yum. [...]

By: Recipe: Lazy Lunch’s Eggplant Partly-Parmesan « kitchen-OCD

Recipe: Lazy Lunch’s Eggplant Partly-Parmesan « kitchen-OCD — Wed, 28 Oct 2009 00:41:08 +0000

[...] I had a nasty run in when attempting to ’sweat’ the eggplant using table salt. The eggplant was supposed to be completely covered in salt and left to leak over the sink before rinsing, breading, and cooking. I won’t go into details. Seriously, just use your imagination. But it turned me off of eggplant for years. Until I saw this amazing looking dish by Kristina at Former Chef. [...]

By: formerchef

formerchef — Mon, 21 Sep 2009 14:54:55 +0000

Marcy-You can do it! Let me know if you have questions.

By: Marcy

Marcy — Mon, 21 Sep 2009 14:51:35 +0000

Kristina…

I am going to make this recipe this weekend (well, at least attempt to make it!) for my mom and friend as a pre-Rome celebration…along with a bottle of Orvieto Classico!

By: Angrboda

Angrboda — Mon, 14 Sep 2009 13:22:09 +0000

We tried it now. Enormous success. Thanks. :9

By: How to Make Basic Marinara Sauce « formerchef

How to Make Basic Marinara Sauce « formerchef — Mon, 14 Sep 2009 00:01:53 +0000

[...] Other ideas for the end-of summer-glut of tomatoes: How to Peel and Seed Fresh Tomatoes Fresh Tomato Soup Grilled Eggplant and Zucchini Parmesan [...]

By: formerchef

formerchef — Sun, 06 Sep 2009 23:10:54 +0000

The addition of sausage is never a bad thing! Sounds great, thanks for letting me know.

By: jack fasciano

jack fasciano — Sun, 06 Sep 2009 23:03:18 +0000

Just like my mother and my aunts used to make when I was a kid. Delizioso! I went to the farmers market and got the ingredients and I’ve been cooking all day. I made enough to give to my grown daughter and her family, even my ex-wife picked up a pan. Its been forty years since my last eggplant lasagna and I owned an Italian restaurant for forty-six years.I must admit, I’m a meat lover, so I stewed some grilled Italian sausage links in the marinara for a couple of hours. You know how it is, I had to add my own touch. Thanks for bring back to mind a fantastic comfort food.

By: formerchef

formerchef — Sat, 05 Sep 2009 13:06:54 +0000

I’ve never had Stouffer’s zucchini lasagna, but I imagine you could recreate it along the same lines as this recipe. Did it have actually pasta in it or was it replaced with just the zucchini?
I would grill the zucchini still, using a non-stick spray like Pam to keep it from sticking to the grill (yes, the spays work great when grilling and will have less calories and fat than the olive oil). Grilling the zucchini will remove some of the water from it so it doesn’t become soupy when you bake it. Then, I would use low or non fat ricotta and mozzarrella cheeses in the dish. Finally, with Lean Cuisines, it’s all about portion control; they are so low in calories because the portions are quite small. After you make it, you could probably freeze the leftovers in individual portions a la Lean Cuisine.