Grilled Eggplant With Tomatoes
Serving Size / Yield
- 1 eggplant, trimmed, cut lengthwise into 1-inch thick slices
- Salt, as needed
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- 1 tomato, sliced
- Grated Parmesan cheese, as needed
Season eggplant with salt. Let it sit for a few minutes.
Preheat grill to medium-high. Brush the eggplant with olive oil. Grill for 4 minutes a side, until tender.
Place tomatoes on grilled eggplant. Top with Parmesan cheese and olive oil. Serve warm.