• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Our light, summery take on eggplant parmesan skips the breading and relies on the grill to do all the cooking. Flame-kissed tomatoes and shallots are turned into a quick sauce, then spooned over charred eggplant and gooey mozzarella.

• 4 medium tomatoes (1 1/2 pounds total), halved
• 1 shallot, halved lengthwise
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
• 1 pound fresh salted mozzarella, sliced into 1/4-inch rounds
• 1/4 cup thinly sliced fresh basil leaves
• 1 loaf rustic bread, such as ciabatta, for serving

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