Categories: Vegetables- Eggplant

Ingredients

• 1 large eggplant (1 1/2 to 1 3/4 lb.)
• kosher salt
• 3/4 lb. plum tomatoes
• 2 Tbsp. extra-virgin olive oil, plus extra for brushing on the eggplant
• 1 tsp. minced garlic
• 1/2 tsp. red pepper flakes (optional)
• 1/2 cup panko breadcrumbs
• 1 1/2 oz. freshly grated parmesan cheese
• 6 oz. mozzarella cheese, coarsely grated
• fresh basil, shredded, to garnish

Directions

1. Peel the eggplant, then slice it crosswise into 3/4-inch-thick rounds. Salt both sides of each slice, then set the slices aside for 45 minutes. Slice the tomatoes crosswise into 1/3 inch thick rounds. Salt both sides of each slice and transfer the slices to a rack to drain until the eggplant is ready.
2. Prepare grill for medium heat, direct and indirect cooking. For a charcoal grill, this means banking the hot coals to one side of the grill. For a gas grill, this means turning off one or more burners to create a cooler side.
3. Meanwhile, in a medium skillet over medium-low, combine the 2 Tbsp. of oil and garlic. Cook, stirring, until quite fragrant. Add the red pepper flakes, if using, and panko. Increase the heat to medium and cook, stirring until the crumbs turn golden, 2 to 3 minutes. Transfer to a bowl, stir in the parmesan cheese, then set aside.
4. Pat the eggplant slices dry and brush one side of each slice with olive oil. Add to the grill and cook over the hotter side until the slices are nicely browned on the bottoms, 5 to 6 minutes. Brush the top sides with more oil , turn the slices over and grill until browned on the second side, about another 5 minutes. While the eggplant is grilling, pat dry the tomato slices.
5. Transfer the eggplant slices to the cooler side of the grill, then top each slice with enough tomato slices to just cover the top. Top the tomatoes with 2 Tbsp. of the panko mixture, then divide the cheese evenly among the slices. Cover the grill and cook 4 to 6 minutes or until the mozzarella is melted. Transfer 2 slices to each of 4 plates and top each portion with some of the basil.

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