Grilled Eggplant Parmesan
- 6 medium tomatoes, cut into a small dice (about 3 cups)
- 3 medium garlic cloves, minced or grated on a microplane grater (about 1 tablespoon)
- 1/2 cup finely sliced fresh basil leaves
- 1/4 teaspoon crushed red pepper flakes
- 4 tablespoons extra virgin olive oil
- Kosher salt
- 2 medium to large eggplants, sliced horizontally into 1/2" thick rounds (about 16 slices)
- Olive oil, for brushing on eggplant
- Kosher salt and freshly ground black pepper
- 1 pound fresh mozzarella cheese, sliced into 1/4" thick rounds (about 16 slices)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh leaves (1/2 cup)
- Eggplants, medium to large (2)
- Tomatoes, medium (6)
- Cooking & Baking
- Garlic cloves, medium (3)
- Kosher salt (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (4 tablespoons)
- Olive oil (1)
- Red pepper flakes (1/4 teaspoon)
- Dairy
- Mozzarella cheese, fresh (1 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 27, 2012 (8 months ago).
81 people saved this recipe.
