Serves4
- Active time:30 min
- Start to finish:30 min
June 2007
Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.
-
1/4
cup
olive oil
-
2
garlic cloves, finely chopped
-
1/4
teaspoon
dried hot red-pepper flakes
-
1
(15-oz) can crushed tomatoes
-
1/2
teaspoon
salt
-
1/4
cup
coarsely chopped fresh basil
-
1/2
oz
finely grated Parmigiano-Reggiano (1/4 cup; see Tips)
-
4
small Italian eggplants (1/2 lb each)
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16
thin slices whole-milk mozzarella (from a 1-lb block; not fresh)
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Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.
-
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “
Grilling Procedure.”
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Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.
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Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
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Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.
Cooks’ note:- Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.
