Grilled Eggplant Parmesan | Dorothy Lane Market

Grilled Eggplant Parmesan

PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

A "meaty" option for meatless Monday from the grill. 

INGREDIENTS

  • 1 large eggplant, peeled and sliced 1/4-inch thick
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil, for brushing
  • 4 large plum tomatoes, sliced crosswise 1/4-inch thick
  • ⅓ cup green olives, chopped
  • 1 Tbsp hot pepper paste, or more to taste
  • ¼ cup finely shredded basil, plus whole leaves for garnish
  • 4 oz Fontina cheese, thinly sliced
  • 2 oz Parmigiano-Reggiano, shredded

INSTRUCTIONS

1
Preheat the oven to 450°F and heat a grill pan.
2
Brush the eggplant and tomato slices with olive oil and season to taste with salt and pepper.
3
Grill the eggplant in batches over moderately high heat, turning once, until softened and well marked, about 5 minutes. Grill the tomatoes, turning once, until lightly marked, about 3 minutes, being careful to keep them intact.
4
In a bowl, combine the chopped olives, hot pepper paste, and shredded basil.
5
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.
6
Top with half of the grilled tomatoes, olive mixture, and Fontina. Repeat with the remaining ingredients, ending with the cheese.
7
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.

IN THIS RECIPE

Reviews

Average Rating:

Write a Review

Grilled Eggplant Parmesan

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 6

INGREDIENTS

  • 1 large eggplant, peeled and sliced 1/4-inch thick
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil, for brushing
  • 4 large plum tomatoes, sliced crosswise 1/4-inch thick
  • ⅓ cup green olives, chopped
  • 1 Tbsp hot pepper paste, or more to taste
  • ¼ cup finely shredded basil, plus whole leaves for garnish
  • 4 oz Fontina cheese, thinly sliced
  • 2 oz Parmigiano-Reggiano, shredded

INSTRUCTIONS

1
Preheat the oven to 450°F and heat a grill pan.
2
Brush the eggplant and tomato slices with olive oil and season to taste with salt and pepper.
3
Grill the eggplant in batches over moderately high heat, turning once, until softened and well marked, about 5 minutes. Grill the tomatoes, turning once, until lightly marked, about 3 minutes, being careful to keep them intact.
4
In a bowl, combine the chopped olives, hot pepper paste, and shredded basil.
5
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.
6
Top with half of the grilled tomatoes, olive mixture, and Fontina. Repeat with the remaining ingredients, ending with the cheese.
7
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.

© 2024 Dorothy Lane Market | Terms and Conditions