Grilled Eggplant Parmigiana

INGREDIENTS

1 large eggplant, peeled and sliced crosswise, ¼” thick

4 large plum tomatoes, sliced lengthwise, ¼’ thick

2 tbsp Fresno chiles, thinly sliced

¼ cup finely shredded fresh basil, plus whole leaves for garnish

6 oz fresh mozzarella, cubed

½ cup Parmigiano Reggiano, grated

Extra-virgin olive oil, for brushing

Kosher salt

DIRECTIONS

Brush the eggplant and tomato slices with olive oil and season lightly with salt. 

Grill the eggplant over medium high heat, turning once, until softened and lightly charred. 

Grill the tomatoes, until lightly charred.

In a bowl, combine the chiles and shredded basil. 

Line a large rimmed baking sheet with parchment paper. 

In the center, arrange half of the eggplant overlapping the slices slightly.

Top with half of the grilled tomatoes, chile mixture and mozzarella.

Repeat ending with the both cheeses.

Preheat the oven to 400°.

Bake in the center of the oven for about 15 minutes, until bubbling and golden.