Grilled Eggplant & Tomato Parmesan

by stoked

Inserts Used:

Ingredients Used:

  • 1 cup coarse fresh bread crumbs
  • Extra virgin oil
  • 1/4 cup chopped basil
  • 1/2 cup freshly grated Parmagiano-Reggiano cheese
  • 1 1/2pounds of eggplant, sliced lengthwise 1/2 inch thick
  • 5 Tomatoes, sliced 1 inch thick

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Prep Time: 10 minutes
Grilling Time: 15 minutes


Step 1
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Light your Stok grill and allow to preheat to 300 degrees. Begin to slice vegetables while grill heats. Chop basil, eggplant and tomatoes and set aside.

Step 2
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Brush eggplants slices with olive oil and salt and pepper to taste.

Step 3
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Place eggplant on grill and heat until tender, approximately 2 - 21/2 minutes a side. Can pierce with knife to check tenderness. Grill tomatoes in the same manner for 1 minute per side.

Step 4
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Preheat oven to 400 degrees. Place bread crumbs on cookie sheet and cook 8 minutes until golden and crispy. Combine bread crumbs, basil and cheese in bowl and set aside.

Step 5
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Spread eggplant on platter and layer with tomatoes, then sprinkle wit olive oil. Spread the bread crumbs on top and serve immediately.