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Grilled Eggplant Parma Rosa

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.

What You'll Need

Recipe Ingredients

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

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