Grilled Eggplant Parmesan

Ingredients

• For the fresh tomato topping:
• 6 medium tomatoes, cut into a small dice
• 3 medium garlic cloves, minced or grated on a microplane grater
• 1/2 cup finely sliced fresh basil leaves
• 1/4 teaspoon crushed red pepper flakes
• 4 tablespoons extra virgin olive oil
• Kosher salt
• For the eggplant:
• 2 medium to large eggplants, sliced horizontally into 1/2" thick rounds
• Olive oil, for brushing on eggplant
• Kosher salt and freshly ground black pepper
• 1 pound fresh mozzarella cheese, sliced into 1/4" thick rounds

Directions

1. Start 1 chimney full of charcoal. Once the coals are burning and coated in gray ash, dump them onto the coal grate and spread them out evenly. Put the cooking grate on, close the grill, and let it heat for 5 minutes. If you’re using gas instead, heat the covered grill on high for at least 10 minutes. Scrub the grate clean and coat it with oil.
2. As the grill heats, stir the tomatoes, garlic, basil, red pepper flakes, and extra-virgin olive oil together in a medium bowl. Add salt to taste, then toss everything together.
3. With a pastry brush, coat the eggplant generously on both sides with olive oil, then add salt and pepper to taste.
4. Once the grill is hot, lay on the eggplant slices. Cook them with the lid closed until the underside is deeply browned, 3-4 minutes. Turn the slices over, then place 1 slice of fresh mozzarella on each one. Close the grill again and keep cooking until the mozzarella has melted and the eggplant is tender, 3-4 minutes. Move the eggplant to a serving platter and spoon the tomato mixture over it. Bring it to the table hot, or let it sit until room temperature.