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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 35 mins Servings: 4 grilled-eggplant parmesan
Ingredients Ingredient Checklist 4 medium tomatoes (1 1/2 pounds total), halved 1 shallot, halved lengthwise 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks 1 pound fresh salted mozzarella, sliced into 1/4-inch rounds 1/4 cup thinly sliced fresh basil leaves 1 loaf rustic bread, such as ciabatta, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 35 mins Servings: 4 grilled-eggplant parmesan
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
grilled-eggplant parmesan
grilled-eggplant parmesan
Ingredients
Ingredients
- 4 medium tomatoes (1 1/2 pounds total), halved 1 shallot, halved lengthwise 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks 1 pound fresh salted mozzarella, sliced into 1/4-inch rounds 1/4 cup thinly sliced fresh basil leaves 1 loaf rustic bread, such as ciabatta, for serving
Directions
Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.
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All Reviews for Grilled-Eggplant Parmesan
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All Reviews for Grilled-Eggplant Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
