Recipe courtesy of Food Network
Grilled Eggplant Parmesan
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 482
- Total Fat
- 29
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 18
- Cholesterol
- 28
- Sodium
- 730
- Total: 30 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 10 min
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
Directions
- 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.