Ingredients
- /4 cup olive oil shopping list
- 2 garlic cloves, finely chopped shopping list
- 1/4 teaspoon dried hot red-pepper flakes shopping list
- 1 (15-ounce) can crushed tomatoes shopping list
- 1/2 teaspoon salt shopping list
- 1/4 cup coarsely chopped fresh basil shopping list
- 1/2 ounce finely grated parmigiano-Reggiano (1/4 cup) shopping list
- 4 small Italian eggplants (1/2 pound each) shopping list
- 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh) ( I used packaged shredded Mozzarella) shopping list
- My addition: shopping list
- 1-2 Green or red peppers thickly sliced the long way and tossed in olive oil -- grilled along with the eggplant. shopping list
How to make it
- 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 a gas grill for direct-heat cooking over moderate heat.
- 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.
- Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.
- Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then re-stack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.
People Who Like This Dish 1
- lunasea Orlando, FL
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" It was excellent "