Grilled Eggplant Parmigiana Crostini
Grilling is when eggplant truly shines, with its caramelized exterior and creamy interior. It goes perfectly with warm tomatoes, melted cheese and bright basil.
Ingredients
1 medium or large eggplant
4 Tbsp. olive oil, divided
1 clove garlic, minced
6 thick slices crusty Italian bread (about half a loaf)
Several large fresh basil leaves
2 medium tomatoes, cut into half-inch slices and drained on a paper towel
3 oz. freshly grated Wisconsin Parmesan/Grana cheese (about 3/4 cup)
Sea salt and freshly ground black pepper
Directions
Preheat grill or broiler. Slice eggplant into 3/4-inch slices and brush 3 tablespoons of olive oil over all the slices on both sides. Sprinkle generously with salt and pepper. Grill (or broil) flipping once or twice, until softened with distinct grill marks, but not falling apart (about 3 to 4 minutes each side on grill, or 5 to 7 minutes under broiler).
Mix minced garlic with remaining 1 tablespoon of olive oil. Brush one side of each piece of bread with the garlic oil. Place oiled side down on hot grill (or oiled side up under broiler) for about 30 seconds, or just enough time to very lightly toast. Remove. Let grill cool a bit, or switch oven to bake at 350 degrees.
Assemble crostini: On each piece of toast, add a few basil leaves, a large slice of grilled eggplant, and a slice or two of drained tomato. Top with a sprinkling of salt and pepper and about 2 tablespoons of grated cheese. Return to grill (or a 350-degree oven), close lid and cook until cheese is just melted. Serve immediately.
Suggestions
If you’d like to omit the toast and make this gluten-free, you can serve the basil, tomato and cheese on top of the eggplant, or serve it all on top of grilled polenta or grilled chicken.
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