Grilled Eggplant Parm with Tomato Bruschetta

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This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.

Ingredients:

(serves 4)

  • 2 large eggplants, cut lengthwise into 1-inch pieces

  • 4 medium heirloom tomatoes, diced into ½-inch pieces

  • 1 clove of garlic, minced or grated 

  • ¼ cup extra virgin olive oil

  • 2 tbsp chopped basil leaves

  • 8 oz fresh mozzarella, sliced into rounds

  • Salt and pepper to taste

Directions:

  • Heat the grill to medium-high heat.

  • In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.

  • Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.

  • Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)

  • Plate eggplants and top with the tomato bruschetta mixture