Grilled Eggplant Parmesan recipe

All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

2 (1 pound) eggplants, sliced into 1/2-inch rounds
7 tablespoons extra virgin-olive oil, divided
3 tablespoons lemon juice
1 teaspoon salt, divided
1 shallot, halved
2 (10 ounce) baskets cherry tomatoes
skewers
1 tablespoon balsamic vinegar
2 cloves garlic, halved
½ teaspoon crushed red chili flakes
1 pound fresh mozzarella, cut into thin slices
3 tablespoons grated Parmesan cheese
6 sprigs fresh basil

Nutrition Info

310.1 calories
carbohydrate: 13.6 g
cholesterol: 38 mg
fat: 21.9 g
fiber: 4.8 g
protein: 16.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 680.9 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

8 servings

Recipe Note

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.

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