Grilled Eggplant Parmesan
Cheesy grilled eggplant sits on top of a bed of homemade smoky grilled tomato sauce for an eggplant Parmesan dish like no other, making a perfect summer side or vegetarian main.
Place eggplant in a large bowl.
Add 4 tablespoons olive oil lemon juice and 1/4 teaspoon salt.
Stir to combine and let marinade for 20 minutes.
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them.
Grill for 4 minutes.
Flip and grill 4 minutes more.
Transfer grilled tomatoes and shallot to a blender.
Add vinegar garlic crushed chili flakes 1/2 teaspoon salt and remaining 2 tablespoons olive oil.
Pulse until blended but still chunky.
Set aside.