This recipe from Martha Stewart is a great take on eggplant Parmesan. Grill tomatoes and shallots and then roughly chop. Grill eggplant slices until tender and then top with mozzarella slices and grill for a few minutes more. Top the eggplant with the tomato mixture, drizzle with oil, garnish with basil and serve with crusty bread.
Avoiding Additives and Preservatives
I used Tre Stelle bocconcini slices and Ace Bakery bread, which are free of additives.
Grill tomatoes and shallot
Grill eggplant until almost done, then top with cheese and grill another few minutes
Grilled eggplant Parmesan
Ingredients:
4 medium tomatoes (1 ½ pounds/680 g total), halved
1 shallot, halved lengthwise
¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 large eggplants (2 pounds/900 g total), cut lengthwise into 1-inch/2.5-cm planks
1 pound (454 g) fresh salted mozzarella, sliced into ¼-inch/0.6-cm rounds
¼ cup (60 ml) thinly sliced fresh basil leaves
1 loaf rustic bread, such as ciabatta, for serving
Preparation:
Preheat grill; brush tomatoes and shallot with oil. Grill until charred, 4-5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a bowl; season with salt and pepper.
Brush both sides of eggplants with remaining 3 tablespoons (45 ml) oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Transfer to serving platter or plates.
Top eggplant evenly with tomato mixture, sprinkle with basil, drizzle with oil and serve with torn rustic bread. Serves 4.
From Martha Stewart
