Balsamic Grilled Eggplant Parmesan

I have a baked eggplant recipe I love already, but when I recently saw one for a Balsamic Roasted Eggplant Parmesan on Florida Coastal Cooking, I knew I'd be trying it soon. Dawn used slender eggplants, roasted in a balsamic glaze instead of breaded, then topped with a red sauce and cheese. It sounded so flavorful and healthy.

This week I went to a new (to me) produce market, where I was like a kid in a candy store. They had at least five types of eggplant, including Neon, a small to medium sized, beautiful, Barney-colored variety. Since they aren't bitter and have thin skins, I knew they'd be perfect for Dawn's recipe. We're all about the grill lately, so I wanted to make them that way instead of the oven, but I intended to keep everything else the same. I didn't get around to making up a batch of sauce though, so I went with sliced tomatoes. Since I also skipped the breadcrumbs, and served them topped with fresh basil, they became a cross between a eggplant parmesan and a eggplant caprese. I still want to try the recipe as originally written, with the sauce, but this way was so good.

Balsamic Grilled Eggplant Parmesan

adapted from Florida Coastal Cooking

serves 3-4

3 Neon eggplants (or other smaller sized eggplants, about 1.25 lbs. worth)

olive oil mister or cooking spray

kosher salt and fresh ground pepper

2 tbsp balsamic vinegar

2 tbsp fresh oregano (or 2 tsp dried)

1 tsp olive oil

1 tsp honey

1 clove garlic, minced

1 tsp dijon mustard

2 medium sized tomatoes, thinly sliced

1 cup shredded part-skim mozzarella cheese (I used 2%)

1 1/2 tbsp fresh grated parmesan

fresh basil chiffonade, for serving

Slice each eggplant lengthwise into 4 pieces. Trim end pieces to they have a flat edge on the rounded side. Place on a platter or baking sheet. Mist (or spray) each slice on both sides with oil, and season with salt and pepper.

In small bowl, mix balsamic vinegar, oregano, olive oil, honey, garlic and dijon together. Brush onto both sides of eggplant slices. In another small bowl, combine cheeses.

Grill eggplant on one side, over medium heat until, grill marks appear, a few minutes. Flip, and top each eggplant slice with tomatoes slices and a bit of the cheese, working quickly. Continue to grill until cheese is completely melted and eggplant is tender, about 5 minutes.

Remove from grill and sprinkle with fresh basil to serve.