Grilled Eggplant Parmesan Salad Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Vegetarian

Ingredients

 Bread crumbs3/4 Cup (16 tbs)
 Olive oil2 Tablespoon
 Parmesan2 Tablespoon, grated
 Basil1 Tablespoon, chopped
 Lemon zest1 Tablespoon, minced
 4 slices eggplant, 1/2" thick
 8 slices tomatoes, 1/2" thick
 Mozzarella slice4
 1/2 cup purchased balsamic vinaigrette
 6 cupsarugula
 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.
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