Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 medium tomatoes, sliced into 1/4-inch rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have grill marks.
4. Arrange the grilled eggplant slices on a serving platter.
5. Top each eggplant slice with a tomato slice.
6. Sprinkle the chopped basil leaves over the tomato slices.
7. Drizzle the remaining olive oil over the top of the eggplant, tomato, and basil.
8. Sprinkle the grated Parmesan cheese over the top of the dish.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 170
Fat per serving: 14g
Carbohydrates per serving: 8g
Protein per serving: 5g
Substitutions for ingredients:
- You can substitute the eggplant with zucchini or yellow squash.
- You can use feta cheese instead of Parmesan cheese.
Variations:
- Add sliced red onion to the dish for extra flavor.
- Use balsamic vinegar instead of olive oil for a tangy twist.
- Add grilled chicken or shrimp to make it a complete meal.
Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- You can also salt the eggplant slices before grilling to remove any bitterness.
- Use fresh basil leaves for the best flavor.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the grilled eggplant slices in a circular pattern on a large platter and top with the tomato and basil. Sprinkle the Parmesan cheese over the top and serve.
Garnishes:
Garnish with additional fresh basil leaves.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the eggplant slices are sticking to the grill, brush them with more olive oil.
- If the eggplant slices are not cooking evenly, adjust the heat on the grill or move them to a cooler part of the grill.
Food safety advice:
- Make sure to wash the eggplant and tomatoes before slicing.
- Use a clean cutting board and knife to prevent cross-contamination.
Food history:
Eggplant is a staple in Mediterranean cuisine and has been cultivated for thousands of years. It is believed to have originated in India and was introduced to Europe by the Arabs during the Middle Ages.
Flavor profiles:
This dish is savory and slightly sweet with a hint of tanginess from the tomatoes and Parmesan cheese.
Serving suggestions:
Serve as a side dish or appetizer.
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Region: Italian