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Grilled Eggplant Parmesan Salad

Country.Chef's picture
Ingredients
  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)
  Arugula 6
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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