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Individual cups for perfectly shaped poached eggs
Safe bristle-free grill cleaner — no wire bristles in food
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
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Individual cups for perfectly shaped poached eggs
Safe bristle-free grill cleaner — no wire bristles in food
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
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Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool. Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot. Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)