Ingredients

• 2 , 1 pound
• 7 tablespoons extra virgin-olive oil , divided
• 3 tablespoons lemon juice
• 1 teaspoon salt , divided
• 1 shallot , halved
• 2 , 10 ounce
• skewers
• 1 tablespoon balsamic vinegar
• 2 cloves garlic , halved
• 0.5 teaspoons crushed red chili flakes
• 1 pound fresh mozzarella , cut into thin slices
• 3 tablespoons grated Parmesan cheese
• 6 sprigs fresh basil

Instructions

1. 1 Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
4. 4 Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
5. 5 Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
6. 6 Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

Nutrition per serving