GRILLED EGGPLANT AND TOMATO RECIPES

GRILLED EGGPLANT AND TOMATOES WITH PARMESAN-BASIL CRUMBS ...

Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs ... image

Fresh bread crumbs are an underrated way of adding fabulous crunch to recipes. Here Francis Mallmann uses bread crumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables.Plus: F&W's Grilling Guide More Amazing Vegetarian Dishes

Provided by Francis Mallmann

Total Time 30 minutes

Yield 10

Number Of Ingredients 7

Ingredients

2 cups coarse fresh bread crumbs
Extra-virgin olive oil
1 cup chopped basil
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 pounds eggplant, sliced lengthwise 1/2 inch thick
Salt and freshly ground pepper
10 tomatoes, sliced 1 inch thick

Steps:

Preheat the oven to 400°. Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well. Bake for 8 minutes, until the bread crumbs are crisp and golden brown. Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
Light a grill. Brush the eggplant slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the eggplant to a platter, fanning them out. Brush the tomatoes with oil and season with salt and pepper. Grill over moderate heat until charred and hot, about 1 minute per side.
Arrange the tomato slices over the eggplant and drizzle with oil. Sprinkle the bread crumbs over the top and serve right away.

GRILLED EGGPLANT & TOMATO STACKS RECIPE | EATINGWELL

Grilled Eggplant & Tomato Stacks Recipe | EatingWell image

You can grill the eggplant rounds up to a day in advance, then assemble the eggplant, tomato and mozzarella “stacks” at the last minute. To make the eggplant and tomato stacks look symmetrical, use eggplant and tomatoes with approximately the same diameter.

Provided by EatingWell Test Kitchen

Categories Healthy Grilled Eggplant Recipes

Total Time 25 minutes

Number Of Ingredients 9

Ingredients

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
½ teaspoon coarse salt, divided
6 teaspoons prepared pesto
2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
4 ounces fresh mozzarella, cut into 6 thin slices
6 fresh basil leaves
1 tablespoon balsamic vinegar
¼ teaspoon freshly ground pepper

Steps:

Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.
Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Nutrition Facts : Calories 145.1 calories, CarbohydrateContent 7 g, CholesterolContent 16.6 mg, FatContent 10.7 g, FiberContent 2.4 g, ProteinContent 6.2 g, SaturatedFatContent 3.7 g, SodiumContent 323 mg, SugarContent 4 g

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