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    Grilled Eggplant Parm


    4 Servings
    1 largeromaine lettuce, washed and dried
    1 bunchwatercress, washed, dried and stems trimmed
    1cucumber, peeled, seeded and sliced
    4Pastene Hearts of Palm, seeded and sliced
    1/2 cupRoquefort cheese
    1/4 cupPastene Extra Virgin Olive oil
    2 tbspdry white wine
    2 tbspPastene Garlic Vinegar
    1/4 cupPastene Grated Parmesan Cheese
    1/2 cupcroutons
    fresh lemon juice
    salt and pepper


    • Preheat the oven to 450° and heat grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once until lightly charred but still intact, about 2 minutes.
    • In a bowl, combine the olives, crushed peppers, and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture, and Fontina. Repeat with the remaining ingredients, ending with the cheese.
    • Bake in the center of the oven for about 15 minutes until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

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