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Grilled Eggplant 02

Make Grilled Eggplant 02 at home with Eggplant, Salt, Olive Oil For Grilling, Ripe Tomato, and Parmesan Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 2 tbsp
• 1/2 cup
• 3/4 cup
• 1 tbsp
• 2 tbsp
• 1/4 lb

Method (preview)

1. 1

   Cut the eggplant crosswise at a 45-degree angle into \xbc inch thick slices.

2. 2

   Thisshould yield about 8 nice slices.

3. 3

   Discard ends.

4. 4

   Sprinkle both sides of the slices with the salt.

5. 5

   Place in a large colander inside a bowl and allow to drain for 40 minutes.

6. 6

   Rinse, drain well and pat the eggplant dry with paper towels.

7. 7

   Heat a stovetop grill to medium high.

8. 8

   Brush one side of the eggplant slices with olive oil and set the oiled side down on the hot grill.

9. 9

   Grill until a deep golden brown and tender, about 5 minutes.

10. 10

    Brush the uncooked side of the eggplant with more oil and turn over.

11. 11

    Grill until brown on that side.

12. 12

    Remove to a sheet pan to cool.

13. 13

    Combine the tomato, parsley, Parmesan cheese, lemon olive oil and black pepper to taste.

14. 14

    Cut the Fontina into thin strips and place evenly on one half of the cooled eggplant slice.

15. 15

    Top the Fontina with the tomato mixture.

16. 16

    Fold each eggplant slice over the cheese & tomato mixture to form a half moon.

17. 17

    Place on a serving platter and drizzle with lemon olive oil.

18. 18

    Marinate at least one hour at room temperature before serving.