Grilled Eggplant Parma Rosa

Introduce a plant-based delight to your menu with our Grilled Eggplant Parma Rosa. Made with Custom Culinary Plant-Based Alfredo Sauce and a touch of marinara, this dish offers a delectable vegan alternative to traditional Italian cuisine. Perfect for foodservice operators looking to cater to the growing demand for plant-based options, this easy-to-prepare recipe delivers rich flavors with minimal effort. Serve this as a standout vegetarian entrée or a versatile side dish, ensuring a memorable dining experience for your health-conscious and environmentally-aware customers.

Made with:

9679 - Custom Culinary True Foundations Plant-Based Alfredo Sauce

What You'll Need

Yield: 4 servings

28 oz	Eggplant, peeled and sliced (½ inch)
As needed	Salt
1 cup	True Foundations® Plant-Based Alfredo Sauce
¼ cup	Marinara sauce
As needed	Olive oil spray or other vegan pan spray
1 Tbsp	Plant-based parmesan-style cheese

PREPARATION

Arrange sliced eggplant on a sheet pan
Lightly salt each slice on both sides
Allow to rest for about 20 minutes to draw out some of the moisture
Meanwhile, combine the hot plant-based Alfredo sauce and marinara sauce
Hold above 145° F
Pat the eggplant dry with a paper towel, then spray with an olive oil pan spray
Place on a hot grill and cook for about 3 minutes per side.
Apply a ¼ turn halfway through, on each side, to achieve attractive grill marks
Divide the eggplant among 4 plates
Top each portion with 2 oz sauce
Sprinkle with the Parmesan cheese, garnish and serve hot

CHEF'S TIP