Grilled Eggplant Parmesan Salad
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Olive oil||2 Tablespoon|
|Parmesan||2 Tablespoon, grated|
|Chopped fresh basil||1 Tablespoon|
|Lemon zest||1 Tablespoon, minced|
|Eggplant slice||4 (1/2 Inch Thick)|
|Tomatoes slice||8 (1/2 Inch Thick)|
|Mozzarella slice||4 Ounce (1/4 Inch Thick, 4 Pieces)|
|Balsamic vinaigrette||1⁄2 Cup (8 tbs) (Purchased)|
Preheat grill to high.
Toast crumbs in oil in a skillet over medium-high, about 2 minutes, stirring often; transfer to a bowl.
Add Parmesan, basil, and lemon zest.
Brush both sides of eggplant and tomato slices with some of the vinaigrette, then season them and the sliced mozzarella with salt and pepper.
Grill eggplant until cooked through, 3-4 minutes per side and tomato slices 1 minute per side.
Place a slice of eggplant on each of 4tomato slices, then top with a slice of cheese and the remaining tomatoes.
Cover the grill and cook just until cheese starts to melt, 1-2 minutes.
Toss arugula with 1/4 cup dressing and divide among 4 plates.
Top with eggplant stacks and sprinkle with bread crumbs.
Drizzle with additional vinaigrette if desired.