The smoky taste of grilled eggplant always appeals to me, as does anything baked with cheese on top. These tasty little numbers are reminiscent of eggplant parmesan without the breaded coating. And they’re equally good between thick slices of hearty bread or nestled on top of a steaming plate of pasta. However you have this dish, you’ll have it fast because they take such little time to make. I think I’ll head out to the Farmer’s Market right after this post and get some more eggplant and tomatoes. Maybe next time I’ll layer and bake them into a casserole. The possibilities are endless. -bvox
Grilled Eggplant Baked with Fresh Mozzarella
- Olive oil for coating the eggplant slices
- 1 large eggplant
- Salt and pepper to taste
- Tomato sauce (can use jarred or see below)
- 8 ounces fresh mozzarella
Heat 2 tablespoons oil in a heavy skillet, then add red onion, garlic and red-pepper flakes, stirring, 30 seconds. Add chopped tomatoes and salt and pepper and cook, stirring, until thickened, about 6 minutes. Then add chopped fresh oregano leaves.
Heat a grill pan or BBQ to medium heat.