Grilled Eggplant Parmesan
You can never have too many main course recipes, so give Grilled Eggplant Parmesan a try. This gluten free, lacto ovo vegetarian, primal, and fodmap friendly recipe serves 4 and costs $3.5 per serving. One serving contains 679 calories, 29g of protein, and 54g of fat. 148 people have made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. It is brought to you by Serious Eats. Head to the store and pick up eggplants, tomatoes, red pepper flakes, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an excellent spoonacular score of 93%. Users who liked this recipe also liked Grilled Eggplant Parmesan, Grilled Eggplant Parmesan, and Grilled Eggplant Parmesan.
Servings: 4
Ingredients:
2 medium to large eggplants, sliced horizontally into 1/2" thick rounds (about 16 slices)
4 tablespoons extra virgin olive oil
1/2 cup finely sliced fresh basil leaves
1 pound fresh mozzarella cheese, sliced into 1/4" thick rounds (about 16 slices)
Kosher salt
Kosher salt and freshly ground black pepper
Olive oil, for brushing on eggplant
1/4 teaspoon crushed red pepper flakes
6 medium tomatoes, cut into a small dice (about 3 cups)
Equipment:
grill
bowl
pastry brush
Cooking instruction summary:
Procedures 1 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate. 2 While grill is preheating, combine tomatoes, garlic, basil, red pepper flakes, and extra-virgin olive oil in a medium bowl. Season to taste with salt and toss to combine. 3 Using a pastry brush, brush eggplant generously with olive oil on both sides, and season to taste with salt and pepper. 4 When grill is hot, add eggplant slices and cook, covered, until eggplant is well-browned on one side, 3-4 minutes. Flip slices and top each with one slice of fresh mozzarella. Cover grill and cook until cheese is melted and eggplant is tender, 3-4 minutes. Transfer eggplant to a serving platter and top with tomato mixture. Serve hot or at room temperature.
Step by step:
1. 1
2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.
3. 2
4. While grill is preheating, combine tomatoes, garlic, basil, red pepper flakes, and extra-virgin olive oil in a medium bowl. Season to taste with salt and toss to combine.
5. 3
6. Using a pastry brush, brush eggplant generously with olive oil on both sides, and season to taste with salt and pepper.
7. 4
8. When grill is hot, add eggplant slices and cook, covered, until eggplant is well-browned on one side, 3-4 minutes. Flip slices and top each with one slice of fresh mozzarella. Cover grill and cook until cheese is melted and eggplant is tender, 3-4 minutes.
9. Transfer eggplant to a serving platter and top with tomato mixture.
10. Serve hot or at room temperature.
Nutrition Information:
covered percent of daily need
