Grilled Eggplant Parmesan

IMG_2457.JPG

Since we've been back from the big trip, I'm trying to keep meals fun, but maybe a bit lighter.  This recipe comes from Food & Wine magazine, I've made it a few times and its really outstanding, for a vegetarian dish!  And, it's such a pretty presentation too.  Serve it from the parchment paper transferred to a wooden cutting board.

  • 1 large eggplant peeled and sliced crosswise 1/4 inch thick
  • 4 large plum tomatoes, sliced crosswise 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Salt
  • 1/3 cup chopped green olives
  • 1 to 2 Tablespoons chopped hot chiles of your choice,  I use jalapeno or serano chiles
  • 1/4 cup finely shredded basil, plus whole leaves for garnish
  • 6 oz Fontina cheese, shredded
  • Crusty bread for serving
  1. Preheat the oven to 450 degrees, and heat a grill pan on the stove top.  Brush the eggplant and tomato slices with olive oil and season lightly with salt.  Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes.  Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
  2. In a bowl, combine the olives, chiles and shredded basil.  Line a large rimmed baking sheet with parchment paper.  In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly.  Top with half of the grilled tomatoes, olive mixture and Fontina.  Repeat with the remaining ingredients, ending with the cheese.
  3. Bake in the center of the oven for about 15 minutes, until bubbling and golden.  Let stand for 10 minutes.  Garnish with basil leaves and serve with crusty bread.

Suggested wine pairing:  Medium-bodied, notes of red fruit and silky tannins, Barbera d'Asti from Italy.