TOTAL 45 min; SERVES 4

This modern take on eggplant parm is quicker and much lighter than the traditional fried kind- but just as satisfying.


1 large eggplant ( 1  1/2 lbs.), peeled and sliced crosswise 1/4 inch thick

4 large plum tomatoes, sliced crosswise 1/4 inch thick

Extra virgin olive oil, for brushing

Kosher salt

1/3 cup chopped green olives

1 to 2 tbsp chopped oil packed Calabrian chiles or other hot chiles

1/4 cup finely shredded basil, plus whole leaves for garnish

6  oz. Fontina cheese, thinly sliced

Crusty bread , for serving

  1. Preheat the oven to 450* and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly chared but still intact, about 2 minutes.
  2. In a small bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a  9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and fontina cheese. Repeat with the remaining ingredients ending with the cheese.
  3. Bake the eggplant in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

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