Grilled Eggplant Parmigiana |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover. Ingredients:
1/4 cup olive oil |
2 garlic cloves, finely chopped |
1/4 teaspoon dried hot red-pepper flakes |
1 (15-ounce) can crushed tomatoes |
1/2 teaspoon salt |
1/4 cup coarsely chopped fresh basil |
1/2 ounce finely grated parmigiano-reggiano (1/4 cup) |
4 small italian eggplants (1/2 pound each) |
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh) |
Directions:
1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.
2. Prepare a gas grill for direct-heat cooking over moderate heat.
3. Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.
4. Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
5. Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.
6. Cooks' note: Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.
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