grilled-eggplant-parmigiana-238668.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1/4 cup olive oil",
        "2 garlic cloves, finely chopped",
        "1/4 teaspoon dried hot red-pepper flakes",
        "1 (15-ounce) can crushed tomatoes",
        "1/2 teaspoon salt",
        "1/4 cup coarsely chopped fresh basil",
        "1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)",
        "4 small Italian eggplants (1/2 pound each)",
        "16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Dairy",
        "Garlic",
        "Herb",
        "Tomato",
        "Vegetable",
        "Vegetarian",
        "Quick & Easy",
        "Backyard BBQ",
        "Summer",
        "Grill/Barbecue",
        "Gourmet"
    ],
    "title": "Grilled Eggplant Parmigiana",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-eggplant-parmigiana-238668"
}