Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.
Ingredients
- eggplants, sliced into 1/2-inch rounds: 2 piece (1 pound)
- extra virgin-olive oil: 7 Tbsp (divided)
- lemon juice: 3 Tbsp
- salt: 1 tsp (divided)
- shallot: 1 piece (halved)
- baskets cherry tomatoes: 2 piece (10 ounce)
- skewers:
- balsamic vinegar: 1 Tbsp
- garlic: 2 clove (halved)
- red Chili flakes: 0.5 tsp (crushed)
- mozzarella, cut into thin slices: 1 pound (fresh)
- Parmesan cheese: 3 Tbsp (grated)
- sprigs fresh basil: 6 piece
Metric Conversion
Stages of cooking
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Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
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Preheat an outdoor grill to medium-high heat and lightly oil the grate.
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Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
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Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
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Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
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Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.
