Grilled Eggplant Parmesan

 

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

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• 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

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.

1. 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.

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