The grilled phasmasan is a familiar twist in a classic summer with a marina, mozzarella, ricotta, fresh basil and grilled branches. There is no gluten and is suitable for warm weather dishes.
Pharmasan baked
If I like my pharaohs, but I want to make it on the grills during the summer, this baked parmesan is a must. Instead of bread crumbs and frying, I bake branches until soft and smoke, and overlap in Mari Nara, fresh basil, mozzarella and ricottaro cast iron. Tommy liked this! It’s fresh, lighter and more enjoyable for classics that are suitable for warm weather dishes. Provide it as a vegetarian or side dish with your favorite protein. To get more summer, try the baked branches with your fetus.
There is a reason to like this grilled duck
I made this dish in the skinny test community asking for recipes in June. Many people have asked for grilled vegetarian meals and ideas without turning on the stove, checking all these boxes. It is rich enough to become a main course, and it is entirely served with the grille.
- Lighter than traditional: There is no crumbs or fries
- Perfect in summer: There is no need to cook inside in the season.
- There is no vegetarian, grain and gluten -free: naturally other diets.
The necessary ingredients
The material of this easy grilled pharmaceutical phamasan is as follows. See the recipe card below for accurate measurements.
- egg plant Since it reaches the season in summer, we are always looking for new ways to cook with them. It is high in fiber and full of vitamins, minerals and antioxidants.
- Salt and pepper Taste the branches
- Mari Nara Sauce: Create homemade marina sources or buy your favorite jarr.
- cheese: Mozzarella, Part-Skim Ricotta (Polly-O is my favorite brand), and Parmesan combines rich and sticky filling.
- egg Tie the cheese mixture together so that it does not fall when cooking.
- Fresh basilClassic Italian ingredients can taste everything.
How to make baked phasmasan
This simple grilled pharmaceutical recipe has two stages in the grill. First, bake branches and bake branches. See the recipe card below for a printable direction.
- Eggplant preparation: Slice the eggplant thinly and place it on the baking sheet. Spray it with a cooking spray and season it with salt and pepper.
- Bake branches From the heat of medium height for about 10 minutes.
- Be prepared to bake the grill: Turn off the burner on one side of the gas grille. Put down the lid and bring the grill to 425–450 ° F.
- Fill the cheese By combining Ricotta, eggs and steel sheet pharmacic acid.
- Eggplant phamasan assembly: Coating the floor of the cast iron frying pan with marina la sauce. Put the eggplant slice, then add basil, mozzarella and ricotta mixtures. Repeat twice and finish the source above. Cover the frying pan with foil.
- Bake the eggplant. Place a frying pan on the side of the grill (for example, indirect grills) for 40 minutes. Remove the foil, cover the grill and cook for 10 minutes. Carefully remove the fan from the grill and rest.
strain
- Protein Boost: Replace Ricotta with cottage cheese.
- Herb: Replace parsley with basil.
- Egg allergy? Omitted. The cheese filling may not be maintained, but it still works.
- Is there no grill? are you okay! Bake the eggplant for 18 minutes in the 425 ° F oven and turn it over halfway. Then assemble the plate and bake a frying pan for about 20 minutes until the cheese melts.
Provision offer
Provide this grilled branch with a large green salad, grilled yeast, pasta or pumpkin noodles. It can also be served as a side dish with your favorite protein like baked chickens or shrimp.
save
- cold storage The food left for up to 4 days.
- Hang A single serving of small sealed containers for up to 3 months.
- Re -heating: After thawing in the refrigerator the day before and then re -heat in the oven until it is 350 ° F or warm.
More eggplants you like to like
Check out more grill recipes here. Check this to see more dinner ideas using eggplant. Five delicious eggplants To inspire the next meal!
Product: 6 It is provided as the main
Serving size: 1 6th
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Trim the top and floor on the branches and cut each branch with a one -thirds of slice of 1/4 inch thickness. Place the slice on the floor selected by the border baking sheet. Spray it with stick cuisine spray and sprinkle with salt and pepper on both sides of the slice.
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Preheat the grill to medium height and lightly grease the grid. Place a seasoned branch on a uniform layer on the grille. Turn it over a few times until the branches are soft and cook until the mark takes about 10 minutes to draw on both sides. Remove branches from the limbaking sheet.
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A heat prepared for the indirect grill and covered with 425 F ~ 450 F.
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Meanwhile, we combine ricotta, eggs and grater pharmaceutical cheese in the middle bowl.
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Cover the floor of a 10 -inch cast iron frying pan with 1/2 cup of Marina sauce. To cover the sauce, overlap the branches and sculpted 5-6. One -third of each basil, mozzarella and ricotta mixture is at the top. Starting with the sauce, the layer that ends with the cheese should be repeated twice and sprinkled with the source. Put the last floor with the remaining sauce and cover it completely.
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Cover it with foil and move the frying pan to the indirect side of the grill and close the lid. Cook for 40 minutes and then remove the foil. Close the grille lid and cook for an additional 10 minutes until the sauce is tight.
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Fans are very hot and use attention to remove it from the grill. Sit for 10 minutes and then put it with the remaining basil. Cut the wedges and serve.
Last stage:
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clothing material: 1 6th,,, Calories: 324 Kcal,,, carbohydrate : 22.5 G,,, protein: 19.5 G,,, province: 18 G,,, Saturated fat: 10.5 G,,, Cholesterol: 86.5 Mg,,, sodium: 691.5 Mg,,, fiber: 5 G,,, sugar: 11.5 G
