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Photo: Caitlin Bensel
Servings:6Jump to Nutrition Facts
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumfirm ripe beefsteak tomatoes, cored and halved crosswise1smallsweet onion, sliced into 3 rings (1/2-inch)¼cupextra-virgin olive oil, divided, plus more for grill1largeclove garlic, grated½teaspoonsalt, divided½teaspoonground pepper, divided2largeeggplants, cut lengthwise into 6 planks (1-inch)6ouncesfresh mozzarella cheese, cut into 12 slices¼cuppanko breadcrumbs2tablespoonsgrated Parmesan cheeseThinly sliced fresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
2mediumfirm ripe beefsteak tomatoes, cored and halved crosswise
1smallsweet onion, sliced into 3 rings (1/2-inch)
¼cupextra-virgin olive oil, divided, plus more for grill
1largeclove garlic, grated
½teaspoonsalt, divided
½teaspoonground pepper, divided
2largeeggplants, cut lengthwise into 6 planks (1-inch)
6ouncesfresh mozzarella cheese, cut into 12 slices
¼cuppanko breadcrumbs
2tablespoonsgrated Parmesan cheese
Thinly sliced fresh basil for garnish
DirectionsPreheat grill to medium-high (400°F to 450°F). Brush tomato halves and onion rings evenly with 1 tablespoon oil. Oil the grill grates (see Tip); grill the tomatoes and onions, uncovered, until charred in spots and softened, about 4 minutes per side. Transfer to a cutting board; let stand until cool enough to handle, about 5 minutes.Peel skin from the tomatoes and gently press the tomatoes to remove seeds; discard skin and seeds. Roughly chop the tomatoes and finely chop the onions; transfer to a medium bowl. Stir in garlic and ¼ teaspoon each salt and pepper. Cover the bowl to keep warm and set aside.Brush both sides of eggplant planks evenly with 2 tablespoons oil; sprinkle evenly with the remaining ¼ teaspoon each salt and pepper. Oil the grates again; grill the eggplant, uncovered, until lightly charred on the bottom, 4 to 5 minutes. Flip and grill, uncovered, until just tender, about 3 minutes. Top the eggplant evenly with mozzarella. Grill, covered, until the cheese melts, about 2 minutes. (The cheese may release some liquid as it melts; tilt the eggplant using a spatula to drain any excess liquid as needed.) Transfer the eggplant to a platter.Heat the remaining 1 tablespoon oil in a small nonstick skillet over medium heat. Add panko; cook, stirring often, until toasted, about 2 minutes. Combine the toasted panko and Parmesan in a small bowl. Using a slotted spoon, spoon the reserved tomato sauce evenly over the eggplant. Sprinkle the panko mixture over the sauce. Garnish with basil, if desired.TipTo oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)Originally appeared: EatingWell.com, February 2021
Directions
Preheat grill to medium-high (400°F to 450°F). Brush tomato halves and onion rings evenly with 1 tablespoon oil. Oil the grill grates (see Tip); grill the tomatoes and onions, uncovered, until charred in spots and softened, about 4 minutes per side. Transfer to a cutting board; let stand until cool enough to handle, about 5 minutes.Peel skin from the tomatoes and gently press the tomatoes to remove seeds; discard skin and seeds. Roughly chop the tomatoes and finely chop the onions; transfer to a medium bowl. Stir in garlic and ¼ teaspoon each salt and pepper. Cover the bowl to keep warm and set aside.Brush both sides of eggplant planks evenly with 2 tablespoons oil; sprinkle evenly with the remaining ¼ teaspoon each salt and pepper. Oil the grates again; grill the eggplant, uncovered, until lightly charred on the bottom, 4 to 5 minutes. Flip and grill, uncovered, until just tender, about 3 minutes. Top the eggplant evenly with mozzarella. Grill, covered, until the cheese melts, about 2 minutes. (The cheese may release some liquid as it melts; tilt the eggplant using a spatula to drain any excess liquid as needed.) Transfer the eggplant to a platter.Heat the remaining 1 tablespoon oil in a small nonstick skillet over medium heat. Add panko; cook, stirring often, until toasted, about 2 minutes. Combine the toasted panko and Parmesan in a small bowl. Using a slotted spoon, spoon the reserved tomato sauce evenly over the eggplant. Sprinkle the panko mixture over the sauce. Garnish with basil, if desired.TipTo oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Preheat grill to medium-high (400°F to 450°F). Brush tomato halves and onion rings evenly with 1 tablespoon oil. Oil the grill grates (see Tip); grill the tomatoes and onions, uncovered, until charred in spots and softened, about 4 minutes per side. Transfer to a cutting board; let stand until cool enough to handle, about 5 minutes.
Peel skin from the tomatoes and gently press the tomatoes to remove seeds; discard skin and seeds. Roughly chop the tomatoes and finely chop the onions; transfer to a medium bowl. Stir in garlic and ¼ teaspoon each salt and pepper. Cover the bowl to keep warm and set aside.
Brush both sides of eggplant planks evenly with 2 tablespoons oil; sprinkle evenly with the remaining ¼ teaspoon each salt and pepper. Oil the grates again; grill the eggplant, uncovered, until lightly charred on the bottom, 4 to 5 minutes. Flip and grill, uncovered, until just tender, about 3 minutes. Top the eggplant evenly with mozzarella. Grill, covered, until the cheese melts, about 2 minutes. (The cheese may release some liquid as it melts; tilt the eggplant using a spatula to drain any excess liquid as needed.) Transfer the eggplant to a platter.
Heat the remaining 1 tablespoon oil in a small nonstick skillet over medium heat. Add panko; cook, stirring often, until toasted, about 2 minutes. Combine the toasted panko and Parmesan in a small bowl. Using a slotted spoon, spoon the reserved tomato sauce evenly over the eggplant. Sprinkle the panko mixture over the sauce. Garnish with basil, if desired.
Tip
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Originally appeared: EatingWell.com, February 2021
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Nutrition Facts(per serving)256Calories16gFat20gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
