I have been eying this recipe for a while and I finally made it as a side dish to go with salmon as I wasn’t sure I could sell it to my family as an entree (my husband is not really a fan of eggplant, but I think it is because he hasn’t had really well-prepared eggplant, so I keep trying!). The recipe was a little time-consuming, but really very tasty and worth the work. I think if I made it again I might add either a portabello mushroom or some chicken to make it an entree.
Grilled Eggplant Parmesan
Light, grilled and completely untraditional version of eggplant parmesan, no breading and no frying.
- 1 large eggplant (1 1/2 pounds), peeled and sliced in 1/4″ thick rounds
- 4 large plum tomatoes, sliced in 1/4″ thick rounds
- Extra virgin olive oil
- freshly ground black pepper and salt
- 1/3 cup chopped green olives
- 1 to 2 tablespoons red chili flakes
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina Cheese (or mozzarella), shredded or thinly sliced
- Preheat the oven to 450 degrees F. Spread the eggplant and tomato slices on two large baking sheets lightly greased with cooking spray. Lightly brush each slice of eggplant and tomato with olive oil and sprinkle with salt and pepper. Place in oven for 10 minutes, or until softened and lightly charred. Turn once and check on them often as cooking times vary with ovens.
- In a small bowl combine the olives, chilis, and shredded basil.
- On a large rimmed baking sheet covered with parchment paper arrange half of the eggplant in a square, overlapping the slices slightly. Top with half of the tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.
- Reduce heat in oven to 425 degrees. Bake in the center of the oven for about 15 minutes, until cheese is bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve as a side dish or as an entree with crusty bread. Enjoy!
January 12, 2017