Grilled Eggplant? You bet!
I was planning to grill some chicken thighs and roast rosemary potatoes. What should I cook with them? Why not grill the beautiful eggplant I just bought? This was a winning dish.
I grilled the chicken and rosemary potatoes (which I wrapped in foil) first. After the chicken was done, I pulled from the grill and wrapped in foil. The potatoes remained on the grilled, flipping them every so often.
I peeled and sliced the eggplant about 1/2" thick. I dipped the slices in an egg wash seasoned with salt, pepper and garlic. Then breaded in panko crumbs seasoned with Sonoma Seasoning from AllSpice, making sure to press the coating on well. I grilled each side till browned, flipping with large tongs. I pulled them from the grill, layered them in a 9x13 baking dish, sprinkled with Monterey Jack shredded cheese and arugula leaves. I put them in a warm oven to wilt the arugula leaves and melt the cheese. However, you could put the entire pan back on the grill and do the same thing.
The potatoes were done by then. The chicken was hot and tasty. And the eggplant was incredibly good!