Big Green Eggplant Parmesan

4 Servings
100% would make this recipe for Big Green Eggplant Parmesan again.

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Big Green Eggplant Parmesan Ingredients

1 medium-large eggplant peeled	1 teaspoon Italian herbs (dried)
1 tablespoon Salt	1 tablespoon balsamic vinegar
teaspoon Olive oil	1/4 cup Olive oil oil
2 cloves garlic peeled and chopped	1/2 Ib. fresh mozzarella thinly sliced
15 ounces diced tomatoes	1/2 cup parmigiano-reggiano grated
1 teaspoon black pepper

Instructions for Big Green Eggplant Parmesan

Cut eggplants into round slices about 1" thick. Place slices in a colander set over a bowl, salt generously on both sides, and set aside to drain for 1 hour.

Fire up the Egg (or other cooker) and allow your fire to stabilize. You will need a indirect set up , plate setter legs down, and a grate temperature of 350?. A light wood will give this dish a "brick oven" flavor.

Meanwhile, heat 1 teaspoon or so of olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring often with a wooden spoon, until golden, 1-2 minutes. Add tomatoes and juice from the can, the balsamic vinegar, Italian herbs, season to taste with salt and pepper.

Main Ingredient: EggplantsCuisine: American

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for flavor and categorization

Sorry but the recipe is very unclear. When do you add everything to the eggplant? Don't you need to do something to the eggplant before adding everything else? What is an egg? I'd like to try it, but not terribly sure how to proceed. If I had to guess, I would probably fry the eggplant in oil, drain, then layer it with the sauce, and cheeses and bake