The traditional Eggplant Parmesan has to be one of the richest vegetable dishes on Planet Earth……..eggplant slices breaded and fried in oil, then smothered with a thick layer of sauce and cheese. I didn’t say it wasn’t delicious; just fattening! I actually think I prefer this version, created by Food & Wine Magazine’s lovely Grace Parisi (picture Giada without the cleavage). Her grandparents on both sides were Italian restaurateurs and excellent home cooks, and she enjoys modernizing their dishes for the American table. The vegetables here are grilled and then baked with melty Fontina cheese. After eating the small amount leftover with scrambled eggs the next morning, I am already plotting when I can make this again! Perhaps we should rename this Grilled Eggplant Fontina since there isn’t a shred of parmesan in it…..
1 large eggplant (1 1/2 pounds) peeled and sliced crosswise 1/4 inch thick
4 large plum tomatoes, sliced crosswise 1/4 inch thick
Extra-virgin olive oil, for brushing
salt
1/3 cup chopped green olives
1 to 2 Tbs. chopped oil-packed Calabrian chiles or other hot chiles
1/4 cup finely shredded basil, plus whole leaves for garnish
6 ounces Fontina cheese, thinly sliced
Crusty bread, for serving
Preheat the oven to 450 degrees and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and slightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture, and Fontina slices. Repeat with the remaining ingredients, ending with the cheese.
Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread. 4 servings.
Note: I have a large grill pan that covers two burners on my stove, and that made this job go quickly. I imagine a barbecue would be fine too; please let me know how that works for you! I couldn’t find the Calabrian chiles, so I used a can of Ortega diced green mild chiles which of course aren’t Italian but not knowing any better I thought they were great. I put this together in the afternoon and baked it later. Leftovers microwave well and are just as delicious.
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