Grilled Eggplant Parmesan

Name: Grilled Eggplant Parmesan
Total time: 45 min
Yield: 4
Ingredients: 1 large eggplant; 4 large plum tomatoes; extra-virgin olive oil; salt; c. green olives; 2 tbsp. oil-packed Calabrian chiles or other hot chiles; 1/4 c. basil; basil leaves; 6 oz. Fontina cheese; Crusty bread

By Grace ParisiPublished: Mar 16, 2013

Be the first to review!

Yields:

Total Time:

45 mins

Jump to recipe

This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi's Calabrian grandmother used to make, is much lighter than the fried kind.

Advertisement - Continue Reading Below

Ingredients

1 large eggplant
4 large plum tomatoes
extra-virgin olive oil
salt
cup green olives
2 Tbsp. oil-packed Calabrian chiles or other hot chiles
1/4 cup basil
basil leaves
6 oz. Fontina cheese
Crusty bread

Directions

1. Step 1Preheat oven to 450 degrees F and heat a grill pan. Brush eggplant and tomato slices with olive oil and season lightly with salt. Grill eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
2. Step 2In a bowl, combine olives, chiles, and shredded basil. Line a large rimmed baking sheet with parchment paper. In enter, arrange half of eggplant in a 9-inch square, overlapping slices slightly. Top with half of grilled tomatoes, olive mixture, and Fontina. Repeat with remaining ingredients, ending with cheese.
3. Step 3Bake in center of oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.