Grilled Eggplant Parmesan

Name: Grilled Eggplant Parmesan
Total time: 55
Yield: 8
Ingredients: 2 (1 pound) eggplants, sliced into 1/2-inch rounds; 7 tablespoons extra virgin-olive oil, divided; 3 tablespoons lemon juice; 1 teaspoon salt, divided; 1 shallot, halved; 2 (10 ounce) baskets cherry tomatoes; skewers; 1 tablespoon balsamic vinegar; 2 cloves garlic, halved; ½ teaspoon crushed red chili flakes; 1 pound fresh mozzarella, cut into thin slices; 3 tablespoons grated Parmesan cheese; 6 sprigs fresh basil

Recipe by Soup Loving Nicole from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

8 servings

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2 (1 pound) eggplants, sliced into 1/2-inch rounds
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7 tablespoons extra virgin-olive oil, divided
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3 tablespoons lemon juice
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1 teaspoon salt, divided
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1 shallot, halved
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2 (10 ounce) baskets cherry tomatoes
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skewers

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1 tablespoon balsamic vinegar
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2 cloves garlic, halved
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½ teaspoon crushed red chili flakes
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1 pound fresh mozzarella, cut into thin slices
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3 tablespoons grated Parmesan cheese
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6 sprigs fresh basil

Instructions

Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.