Grilled Eggplant Parmesan Salad
You can never have too many Mediterranean recipes, so give Grilled Eggplant Parmesan Salad a try. This recipe serves 6. One serving contains 509 calories, 15g of protein, and 38g of fat. It works well as a main course. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 50 minutes. A mixture of parmesan cheese, kosher salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
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.