Grilled Eggplant Salad

By leslee236

This is a delicious and quick meal.
Substitute tofu for the cheese to make it vegan.

Ingredients

• 3/4 C breadcrumbs
• 2 T olive oiil
• 2 T parmesan, grated
• 1 T chopped fresh basil
• 1 t lemon zest
• 4 slices eggplant, 1/2 in thick
• 8 slices tomatoes, 1/2 in thick
• 4 slices fresh mozzarella, 1/4 in thick 4 oz
• 1/2 C balsamic vinaigrette-recipe below
• 6 C arugula
• Balsamic Vinaigrette - makes 3/4 C
• 1/2 C olive oil
• 2 T fresh lemon juice
• 1 T balsamic vinegar
• 1 T shallots minced
• 1 t sugar
• 1 t dijon mustard
• 1/2 t garlic minced
• 1/2 t kosher salt
• Whisk all ingredients together in a small bowl. Will keep in the frig. for one week.

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Heat the grill.

Toast breadcrumbs ina skillet over medium high heat. Use oil if you like. About 2 min. Transfer to a bowl.
Add parmesan, basil and lemon zest.

Brush both sides of the eggplant and tomato slices with some of the vinaigrette, then season them and the sliced mozzarella with the salt and pepper.

Grill eggplant until cooked through, 3-4 min per side and the tomato slices 1 min per side.

Place a slice of eggplant on each of 4 tomato slices, then top with a slice of cheese and the remaining tomatoes. Cover the grill and cook just until cheese starts to melt 1-2 min.

Toss arulula with 1/4 C dressing and divide among 4 plates. Top with the eggplant stacks and sprinkel with bread crumbs. Drizzle with additional vinaigrette if desired.

This also works well on a stove top grill.