I LOVE this dish!!! Another score with a Food and Wine “staff favorite” recipe. Because the vegetables are grilled, it claims to be lighter than fried eggplant parmesan, but the results do not taste light. I made several modifications to the recipe- most importantly, broiling the vegetables instead of grilling them. I also omitted the olives, and substituted 8 campari tomatoes for the plum tomatoes, and 1/2 of a seeded jalapeño for the oil-packed chiles. We ate it with a crusty sourdough baguette and a green salad. I am ready to make it again.
Total Time: 45 Minutes
- 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
- 4 large plum tomatoes, sliced crosswise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- 1/3 cup chopped green olives
- 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina cheese, thinly sliced
- Crusty bread, for serving
2. In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.
3. Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.