Riverland Farm

A winter favorite with a summer twist!

Servings

4

Source

Epicurious

Prep Time

45 minutes

Ingredients

  • 1/4 cup olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 tsp red pepper flakes
  • 1 oz can crushed tomatoes
  • 1/2 tsp salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup finely grated Parmigiano Reggiano
  • 4 small Italian eggplant
  • 16 thin slices whole-milk mozzarella

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and Parmesan. Prepare a gas grill for direct-heat cooking over moderate heat.

Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil. Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface. Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Wholesale Ordering

Please contact us for more information about wholesale produce.