A "meaty" option for meatless Monday from the grill.
INGREDIENTS
1
large eggplant, peeled and sliced 1/4-inch thick
1Tbsp
Vera Jane's Extra-Virgin Olive Oil, for brushing
4
large plum tomatoes, sliced crosswise 1/4-inch thick
⅓cup
green olives, chopped
1Tbsp
hot pepper paste, or more to taste
¼cup
finely shredded basil, plus whole leaves for garnish
4oz
Fontina cheese, thinly sliced
2oz
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.
1
large eggplant, peeled and sliced 1/4-inch thick
1Tbsp
Vera Jane's Extra-Virgin Olive Oil, for brushing
4
large plum tomatoes, sliced crosswise 1/4-inch thick
⅓cup
green olives, chopped
1Tbsp
hot pepper paste, or more to taste
¼cup
finely shredded basil, plus whole leaves for garnish
4oz
Fontina cheese, thinly sliced
2oz
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.
