Lunch: Grilled Eggplant Parmesan

Recipe by Grace Parisi This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi's Calabrian grandmother used to make, is much lighter than the fried kind.

This recipe includes superfoods such as:

Basil

Health benefits of Grilled Eggplant Parmesan

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 large eggplant
4 large plum tomatoes
extra-virgin olive oil
salt
1/3 c. green olives
2 tbsp. oil-packed Calabrian chiles or other hot chiles
1/4 c. basil
basil leaves
6 oz. Fontina cheese
Crusty bread

Instructions

Preheat oven to 450 degrees F and heat a grill pan. Brush eggplant and tomato slices with olive oil and season lightly with salt. Grill eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
In a bowl, combine olives, chiles, and shredded basil. Line a large rimmed baking sheet with parchment paper. In enter, arrange half of eggplant in a 9-inch square, overlapping slices slightly. Top with half of grilled tomatoes, olive mixture, and Fontina. Repeat with remaining ingredients, ending with cheese.
Bake in center of oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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