Grilled Eggplant Parmesan

Grilled Eggplant Parmesan
Grilled Eggplant Parmesan

Grilled Eggplant Parmesan

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 262 kcal

Ingredients
  

  • 2 (1 pound) eggplants
  • 7 tbsp olive oil extra virgin
  • 3 tbsp lemon juice
  • 1 tbsp salt divided
  • 1 shallot halved
  • 2 (10 ounces) tomatoes baskets cherry
  • skewers
  • 1 tbsp vinegar balsamic
  • 2 cloves garlic halved
  • 1/2 tbsp red chili flakes crushed
  • 1 pound mozzarella fresh
  • 3 tbsp Parmesan cheese grated
  • 6 sprigs basil fresh

Notes

Spot the eggplant in a considerable bowl. Include four tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Blend to consolidate and let marinate for 20 minutes.
Preheat an outdoor grill carefully to medium-high heat and gently oil the mesh.
String shallot and tomatoes onto sticks and brush one tablespoon of olive oil over them. Grill for 4 minutes flips and grill 4 minutes more.
Move grilled tomatoes and shallot to a blender. Include vinegar, garlic, squashed bean stew chips, 1/2 teaspoon salt, and staying two tablespoons olive oil. Heartbeat until mixed yet at the same time stout. Put in a safe spot.
Grill eggplant cuts for 5 minutes. Flip, and sprinkle the staying 1/4 teaspoon of salt over them. Top each with a reduction of mozzarella and grill until the cheese starts to liquefy, around 2 minutes.
Spoon tomato blend on a serving platter. Top with eggplant. Sprinkle ground Parmesan cheese over the top and topped with crisp basil.
Nutrition Facts (Per Serving): Calories 262, Carbohydrates 21g, Protein 34g, Fat 4g
Keyword Grilled Eggplant Parmesan
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