Eggplant parmigiana cooked on the pellet BBQ

Big cook up today.

On the pellet BBQ, eggplant which was then used to make parmigiana in the oven.

Good eggplants, partially peeled to reduce the skin's mouth feel.

Cut in half and into the pellet BBQ for over an hour at low temp (110c).

Then cut the halves in half and placed on a large tray. Olive oil and a tomato sauce on the bottom,eggplant, tomato sauce, parmesan cheese, mozzarella cheese, a bit more tomato sauce and a bit more parmesan, then in the oven at 180c for a bit over one hour.

Final shots are out of the fridge as I had too much to do at lunch for photos.

Tastes delicious.

Yes, but I made something like 5-6kg of eggplant and 4-5kg of zucchini. Plus steak, mushrooms and pizza (I made about 2.5kg of pizza sauce which I used on the eggplant). So I didn't go down that path partially because I didn't have time and mostly because I'm too lazy to do all that. Instead I intentionally slightly overcooked the top and got a satisfying texture that way.

Crumbing would also have meant thinner slices, so would have added a lot more work for these quantities. I've become quite partial to the thicker eggplant when smoked and made this way,without most of the peal.