Name: Grilled Eggplant Parmesan
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Eggplants, sliced into 1/2-inch rounds - 2 (1 pound); Extra virgin-olive oil, divided - 7 tablespoons; Lemon juice - 3 tablespoons; Salt, divided - 1 teaspoon; Shallot, halved - 1; Cherry tomatoes - 2 (10 ounce) baskets; Skewers - 2 (10 ounce) baskets; Balsamic Vinegar - 1 tablespoon; Garlic, halved - 2 cloves; Crushed red chili flakes - ½ teaspoon; Fresh mozzarella, cut into thin slices - 1 pound; Grated Parmesan cheese - 3 tablespoons; Fresh basil - 6 sprigs

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Eggplant Parmesan

1. Eggplants, sliced into 1/2-inch rounds - 2 (1 pound)

2. Extra virgin-olive oil, divided - 7 tablespoons

3. Lemon juice - 3 tablespoons

4. Salt, divided - 1 teaspoon

5. Shallot, halved - 1

6. Cherry tomatoes - 2 (10 ounce) baskets

7. Skewers - 2 (10 ounce) baskets

8. Balsamic Vinegar - 1 tablespoon

9. Garlic, halved - 2 cloves

10. Crushed red chili flakes - ½ teaspoon

11. Fresh mozzarella, cut into thin slices - 1 pound

12. Grated Parmesan cheese - 3 tablespoons

13. Fresh basil - 6 sprigs

How to cook deliciously - Grilled Eggplant Parmesan

1. Stage

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.

2. Stage

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.