All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

2 (1 pound) eggplants, sliced into 1/2-inch rounds 7 tablespoons extra virgin-olive oil, divided 3 tablespoons lemon juice 1 teaspoon salt, divided 1 shallot, halved 2 (10 ounce) baskets cherry tomatoes skewers 1 tablespoon balsamic vinegar 2 cloves garlic, halved ½ teaspoon crushed red chili flakes 1 pound fresh mozzarella, cut into thin slices 3 tablespoons grated Parmesan cheese 6 sprigs fresh basil

Nutrition Info

310.1 calories carbohydrate: 13.6 g cholesterol: 38 mg fat: 21.9 g fiber: 4.8 g protein: 16.6 g saturatedFat: 7.8 g servingSize: - sodium: 680.9 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

8 servings

Cheesy grilled eggplant sits on top of a bed of smoky grilled tomato sauce for an eggplant Parm like no other.