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Grilled Eggplant Parmesan
Grilled Eggplant Parmesan
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Irresistible grilled eggplant Parmesan with homemade smoky tomato sauce - a perfect summer side or vegetarian main.
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
  • 0.5 teaspoon crushed red chili flakes
  • 1 pound fresh mozzarella, cut into thin slices
  • 3 tablespoons grated Parmesan cheese
  • 6 sprigs fresh basil
Instructions:
  • In a large bowl, toss eggplant with 4 tablespoons of olive oil, lemon juice, and 1/4 teaspoon of salt. Mix well and allow to marinate for 20 minutes.
  • Prepare your outdoor grill by preheating it to medium-high heat and applying a light coat of oil to the grate.
  • Skewer shallots and tomatoes and generously brush with 1 tablespoon of olive oil. Grill for 4 minutes on each side.
  • Combine the grilled tomatoes and shallot in a blender with vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and the remaining 2 tablespoons of olive oil. Blend until slightly chunky. Set aside.
  • Place eggplant slices on the grill for 5 minutes. Flip the slices and sprinkle 1/4 teaspoon of salt on top. Add a slice of mozzarella to each slice and grill until the cheese begins to melt, approximately 2 minutes.
  • On a serving platter, layer tomato mixture and eggplant. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

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