Grilled Eggplant Parmesan with Tomato Marinara

GRILLED EGGPLANT PARMESAN WITH TOMATO MARINARA
2 (1 lb.) eggplants
¼ c. plus 3 T. olive oil
Sea salt
3 T. fresh lemon juice
1 large shallot
8 (10”) wooden skewers
2 pts. Cherry tomatoes
2 large garlic cloves, halved
1 t. balsamic vinegar
1 t. dried crushed red pepper flakes
1 lb. fresh mozzarella, cut into 20 slices
Grated fresh Pecorino-Romano cheese
Fresh basil leaves

1. Cut eggplants crosswise into 20 slices about ¾” thick. Sprinkle sea salt on both sides.
2. Place in 13×9” baking dish
3. Whisk together ¼ c. oil, lemon juice and shallot.
4. Pour mixture over eggplants, turning to coat.
5. Marinate 1 hour. Meanwhile, soak wooden skewers in water for 30 minutes.
6. Preheat grill to 350-400 degrees.
7. Thread tomatoes on skewers, brush with 1 T. olive oil.
8. Grill for 6-8 minutes, turning once.
9. Combine grilled tomatoes, garlic, vinegar, red pepper, 1 t. sea salt and remaining 2 T. olive oil in food processor. Pulse until a chunky sauce forms.
10. Grill eggplant slices 5 minutes, turn once.
11. Top each eggplant slice with 1 mozzarella cheese slice and grill another 5 minutes or until eggplant is tender and cheese begins to melt.
12. Pour the tomato marinara in a serving dish.
13. Top eggplants with the sauce and sprinkle with Pecorino-Romano cheese and basil leaves.
    *These leftovers, heated up make great sandwiches. I like to add fresh baby spinach to this dish when making sandwiches or also in the original dish. I just plate the grilled eggplant on top of spinach and then the marinara. Excellent side dish or main vegan meal.