Prep Time
15 Mins
Marinate Time
30 Mins
Grill Time
18 Mins
Yield
Makes 4 servings

Our Grilled Tomato Marinara and fresh mozzarella take Grilled Eggplant Parmesan over the top.

How to Make It

Step 1

Cut eggplants crosswise into 20 slices about 3/4 inch thick; place in a 13- x 9-inch baking dish.

Step 2

Whisk together 1/4 cup oil, 1/4 teaspoon sea salt, lemon juice, and shallot. Pour mixture over eggplants, turning to coat. Marinate 30 to 45 minutes. Meanwhile, soak bamboo skewers in water 30 minutes.

Step 3

Preheat grill to medium-high heat (350° to 400°). Thread tomatoes on skewers; brush with 1 tablespoon oil. Grill 8 minutes, turning once.

Step 4

Combine grilled tomatoes, garlic, vinegar, red pepper, 1/2 teaspoon sea salt, and remaining 2 tablespoons oil in a food processor. Pulse until a chunky sauce forms.

Step 5

Grill eggplant slices 5 minutes. Turn over, and sprinkle with remaining 1/4 teaspoon sea salt. Top each eggplant slice with 1 mozzarella cheese slice, and grill 5 minutes or until eggplants are tender and cheese begins to melt.

Step 6

Pour tomato sauce onto a serving platter. Top with eggplants, and sprinkle with Pecorino-Romano cheese and basil.

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