Grilled Eggplant Parmesan
Summary
| Yield | |
|---|---|
| Source | Epicurious |
| Prep Time | 45 minutes |
Description
A winter favorite with a summer twist !
Ingredients
- 1⁄4 c olive oil
- 2 garlic cloves, finely chopped
- 1⁄4 t red pepper flakes
- 1 oz can crushed tomatoes
- 1⁄2 t salt
- 1⁄4 c chopped fresh basil
- 1⁄4 c finely grated parmigiano-reggiano
- 4 small italian eggplant
- 16 thin slices whole-milk mozzarella
Instructions
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan. Prepare a gas grill for direct-heat cooking over moderate heat.
Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil. Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface. Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes