Grilled Eggplant Romano – a delicious recipe with eggplants, garlic pasta sauce, breadcrumbs, garlic, grated cheese, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Turn your barbecue on to high.
2
Cut the eggplants into 1/2 inch pieces.
3
Grill them until they are lightly charred. Remove from the grill and set aside.
4
If you can't grill them all at once, remove the first batch and do the second.
5
Once they are cook do the following:.
6
In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
7
Lay the eggplant in a single layer over the sauce.
8
Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
9
Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
10
Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
11
Bon Appetit!
558
kcal
Calories
29
g
Fat
46
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 large eggplants (I used Rosa Bianca), 2 (25 ounce) jars roasted garlic pasta sauce, 1 cup breadcrumbs (you can use more if you like), 3 tablespoons garlic powder (one tbsp. for each layer), and more.
Yes, Grilled Eggplant Romano falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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