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Grilled Eggplant Parmesan
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Rating : 5
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Brief Description
Lighter version of eggplant parmesan made on the grill.
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Main Ingredient
eggplant
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Category: Vegetarian
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Aug 22, 2022
Number of Servings:
Ingredients:
- 1/3 cups - extra-virgin olive oil, plus more for oiling the grill grate and drizzling
- 2 cloves - garlic, minced
- 1 - medium eggplant
- 2 - medium tomatoes
- - kosher salt
- 1/4 cups - grated Parmesan
- 1 tablespoons - chopped fresh basil, plus torn leaves for garnish
- 8 slices - rustic country bread
- 1 cups - shredded mozzarella
- - balsamic vinegar, for drizzling
Directions:
Prepare a grill or grill pan for cooking over medium heat.
In a small bowl, stir together the olive oil and garlic.
Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt.
Mix the Parmesan and chopped basil together in a small bowl.
Lightly oil the grill grates. Grill the bread slices until they have developed grill marks and a little bit of char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside.
Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes.
Garnish the eggplant Parmesan stacks with torn basil leaves and drizzle with balsamic vinegar. Serve with the grilled bread on the side.
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