Grilled-Eggplant Parmesan

Direction :

Preheat grill; brush tomatoes and shallot with oil:
Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil.
overhead view of tomatoes on cutting board with olive oil
Grill until charred:
Grill, cut-side down, until charred in spots, 4 to 5 minutes.
overhead view of tomatoes and onions on a grill
Brie Goldman
Flip; continue cooking:
Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more.
overhead view of sliced tomatoes and onions on a grill
Transfer to a cutting board; roughly chop:
Transfer to a cutting board. When cool enough to handle, roughly chop.
overhead view of grilled tomatoes and onions on a cutting board
Transfer to a bowl; season:
Transfer to a bowl; season with salt and pepper.
overhead view of chopped tomatoes and onions in a bowl
Brush eggplants with oil; season:
Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper.

overhead view of sliced eggplant on a cutting board
Grill until lightly charred; transfer to a plate:
Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
overhead view of grilled eggplant on grill
Top with mozzarella; return to grill and cook:
Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes.
overhead view of grilled eggplant and cheese slices
Top with tomato mixture; garnish and serve:
Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.