Grilled Eggplant Parmesan Salad
The recipe Grilled Eggplant Parmesan Salad could satisfy your Mediterranean craving in approximately 50 minutes. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 38g of fat, and If you have mozzarella, wine vinegar, kosher salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. The Fourth Of July will be even more special with this recipe. It works well as a main course.
Instructions
Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).Meanwhile, arrange the bread slices in a single layer on a baking sheet. Using 1 tablespoon of the oil, very lightly brush the tops of the bread and season with salt and pepper. Flip the slices over and brush with 1 more tablespoon of the oil; season with salt and pepper.When the grill is ready, place the bread on the grill and set the baking sheet aside. Cook, flipping once, until grill marks appear on both sides and the bread is crisp, about 2 to 3 minutes per side.Return the grilled bread to the baking sheet and lightly rub one side of each piece with the garlic clove (you will not need to use the entire clove). Tear the bread into 1-inch pieces and place in a large bowl; set the bowl and baking sheet aside.Thread the tomatoes and eggplant onto the skewers and place on the reserved baking sheet.
Brush all of the skewers with the remaining 4 tablespoons of oil and season generously with salt and pepper.
Place the tomato and eggplant skewers on the grill and cook, turning occasionally, until the tomatoes are softened and warmed through, about 4 minutes.
Transfer the tomato skewers to the baking sheet. Continue to grill the eggplant until softened and all sides are slightly charred, about 4 minutes more.
Transfer the eggplant skewers to the baking sheet.
Remove the tomatoes and eggplant from the skewers and place in the bowl with the bread. Immediately add the mozzarella and basil and toss to combine.
Whisk the dressing again and pour over the salad.
Add the Parmesan and toss to combine.
Serve at room temperature.