Sunday, 5 July 2009

Grilled Eggplant Parmesan on Homemade Ciabatta

Working through The Bread Baker's Apprentice, I made three Ciabatta loaves this week. Ciabatta is named after a slipper of all things and has a characteristic blunt end. It is a wet dough, although the BBA has a slightly stiffer dough than I have used before. Nonetheless, it is gloriously crusty on the outside and tender and chewy on the inside. This bread lends itself nicely to being grilled, which is exactly what we did with it.

Nice big holes, the sign of a good ciabatta. Click here for the recipe.

Grilled Eggplant Parmesan, garden greens with classic Caesar dressing and grilled asparagus for Souper Sundays (Soup, Sammie or Salad)

Grilled Eggplant Parmesan - a healthier version of the original eggplant Parmesan, perfect for summer.
Grill several slices of ciabatta, set aside.
Season sliced eggplant with olive oil, kosher salt and black pepper, grill until cooked through but not mushy.
Spread pizza sauce on grilled bread, top with grated Parmesan cheese.
Layer eggplant over, and top with more Parmesan cheese.
Layer with fresh sliced tomato and top with more Parmesan cheese.
Broil until cheese is melted and starting to turn brown.
Garnish with fresh basil.

This bread has been Yeastspotted!