GRILLED- EGGPLANT PARMESAN
Tomatoes (680g total), halved 4 medium Shallot, halved lengthwise 1 Extra-virgin olive oil, plus more for drizzling
1⁄4 cup Kosher salt and freshly ground pepper Eggplants (about 900g), cut lengthwise into 2.5cm planks 2 large Fresh salted mozzarella, sliced into 0.5cm rounds 450g Thinly sliced fresh basil leaves 1⁄4 cup Rustic bread, such as ciabatta, for serving 1 loaf sides of tomatoes and shallot with oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften. Transfer to a cutting board. When cool, roughly chop and transfer to a bowl; season with salt and pepper.
2. Brush both sides of eggplants with oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender. Transfer to a plate.
3. Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts. Top with tomato mixture, sprinkle with basil, drizzle with oil and serve with bread.