Grilled Eggplant Parmesan

Grilled Eggplant Parm

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.

Serves: 4

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
  • Salt
  • 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
1. Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes (about 4 minutes per side when broiling). Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
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.
Eggplant Parmesan
Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 967 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: