Grilled Eggplant Baked with Fresh Mozzarella

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.

Cut eggplant into ½ inch slices. Brush slices with olive oil and sprinkle with salt and pepper. Grill eggplant, turning over twice to make pretty grill marks, until tender, about 6 minutes total.

Transfer to a shallow a baking pan. Spread the top of each slice with about 1 tablespoon of tomato sauce and top with a slice of mozzarella. Grill or broil until cheese is melted, golden and bubbly.


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2 thoughts on “Grilled Eggplant Baked with Fresh Mozzarella

  1. eener September 23, 2012 at 12:14 am Reply

    Mmmmmmmmmm. Wanna make!

  2. Anonymous September 24, 2012 at 7:04 am Reply

    Wowsers, looks amazing.

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