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

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
20 mins
total:
55 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

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

Cook's Note:

If using wooden skewers you will need to soak them in water for 30 minutes prior to using. I like to leave the skin on but feel free to peel the eggplant prior to marinating if desired.

Nutrition Facts

310 calories; protein 16.6g 33% DV; carbohydrates 13.6g 4% DV; fat 21.9g 34% DV; cholesterol 38mg 13% DV; sodium 680.9mg 27% DV. Full Nutrition
Advertisement
Advertisement