Chef Michael Symon* has a new show on Food Network called Symon’s Dinners Cooking Out. It’s a fun half-hour with Symon grilling all his recipes with the help of his wife.
I wanted to share this recipe as soon as I saw the episode. Such a perfectly simple way to prepare eggplant and fresh tomatoes. As we wind up garden season, this is a perfect late summer grilling recipe.
Grilled Eggplant Parmesan
Total: 30 min
Active: 30 min
Yield: 4 servings
- 2 medium eggplants
- 1/3 cup extra-virgin olive oil, plus more for serving
- 1 teaspoon fresh oregano, chopped
- Kosher salt and freshly cracked black pepper
- 4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds
- 8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
- Freshly grated Parmesan, for serving
- Torn fresh basil leaves, for serving
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Peel the eggplants lengthwise in 1- inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper.
Place the seasoned eggplant slices over direct heat and cook until nicely charred
and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect
heat to finish cooking as you add more pieces to direct heat.
Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through.
Remove the eggplant to a baking sheet and grate Parmesan all over the top.
Place the baking sheet back on the grill over direct heat to warm up and melt the
Transfer to a platter and top with torn basil leaves and a drizzle of olive oil.
*Every Christmas, I make his Standing Rib Roast to great success.