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Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

Grilled Eggplant Parmesan
Grilled Eggplant Parmesan
Grilled Eggplant Parmesan
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Grilled Eggplant Parmesan
Ingredients
  • 1 ½-2 lb. large eggplant, peeled and sliced crosswise ¼” thick
  • 6 large plum tomatoes, sliced crosswise ¼” thick
  • Extra virgin olive oil, for brushing
  • Kosher salt, black pepper
  • 1 (8-oz.) jar roasted red bell peppers, packed in oil
  • ½ c. finely shredded basil, plus whole leaves for garnish
  • 4 oz. fresh mozzarella cheese, thinly sliced
  • 4 oz. Fontina cheese, thinly sliced
  • Slices of ciabatta bread or any crusty bread
Instructions
  1. Preheat oven 450 and heat a grill pan on top of stove.
  2. Brush the eggplant and tomato slices with olive oil and season with salt and pepper on both sides. Grill the eggplant slices, turning once, cooking until softened and slightly charred, about 3-4 minutes. Do same with tomatoes, but about 1-2 minutes. You do not want tomatoes to break up.
  3. In a bowl, combine the roasted red peppers, which you cut into strips, with the basil. Season to taste. In another bowl, combine the two cheeses.
  4. Line a baking sheet with parchment paper. In center, arrange half of eggplant into a 9” square, overlapping the slices slightly.
  5. Top the eggplant with tomatoes, the roasted peppers mixture and then with half of the cheese.
  6. Repeat the layers: eggplant, tomatoes, roasted peppers and ending with cheese.
  7. Bake in oven for about 15 minutes or until bubbly and golden. Let stand 10 minutes.
  8. Garnish with basil leaves and serve with bread.
 

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