Name: Grilled Eggplant Parmesan
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/3 cup 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 cup grated Parmesan; 1 tablespoon chopped fresh basil, plus torn leaves for garnish; 8 slices rustic country bread; 1 cup shredded mozzarella; Balsamic vinegar, for drizzling

Prepare a grill or grill pan for cooking over medium heat. Stir together the olive oil and garlic in a small bowl.

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 some 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.

Grilled Eggplant Parmesan

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