Grilled Eggplant Parmesan

Name: Grilled Eggplant Parmesan
Cook time: 30 min
Total time: 30 min
Ingredients: 2 medium eggplants; 1/3 cup extra-virgin olive oil, plus more for serving; 1 teaspoon fresh oregano, chopped; Kosher salt and freshly cracked black pepper; 4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds; 8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds; Freshly grated Parmesan, for serving; Torn fresh basil leaves, for serving

4.6

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 4

Author : Michael Symon

eggplant recipes main dish grilling

Ingredients

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2 medium eggplants1/3 cup extra-virgin olive oil, plus more for serving1 teaspoon fresh oregano, choppedKosher salt and freshly cracked black pepper4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds8 ounces fresh mozzarella, sliced into 1/4-inch-thick roundsFreshly grated Parmesan, for servingTorn fresh basil leaves, for serving

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Instructions

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Step 1

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Step 2

Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.

Step 3

Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.

Step 4

Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve!