If I only learned one thing today this would be it: Don't use olive oil for indoor grilling. The smoke point is pretty low and it set off the smoke alarms. At least I know they work!
I served this with linguine and grilled asparagus (the actual culprit of the smokiness). Thanks to No Special Effects for posting this recipe!
- one large, fat eggplant
- olive oil
- a handful (100g) freshly grated Parmesan cheese
- 1/4 cup marinara sauce
- a few sprigs of fresh oregano, leaves chopped
- a handful of dried breadcrumbs
Preheat a grill on high until very hot (can't bear to keep your hand hovering over it for 10 seconds). Remove the stem from the eggplant and slice into 1/2-inch thick slices. Brush each slice on both sides very lightly (I stretched just a teaspoon of olive oil for the whole eggplant) with olive oil. Grill the slices until lightly charred, about a minute or so for each side. Set them aside on a tray.
Preheat the oven to 375°F (190°C). In a small ovenproof dish, spread a thin layer of marinara, followed by a thin sprinkling of Parmesan, then one layer of eggplant slices. Repeat building these layers (I was able to make 3 layers), then finish with a little marinara and a good sprinkle of Parmesan. In a small bowl, toss together the breadcrumbs, 2 teaspoons of olive oil, and the chopped oregano until combined and sprinkle over the top of the dish. Bake for 30 minutes until golden and crispy on top.