Grilled Eggplant Parmesan Nachos
Ingredients
- 1 large eggplant (slice into 1/4"inch rounds)
- 4 large tomatoes (sliced into 1/4" inch rounds)
- 1 large bag tortilla chips
- 2 cups mozzarella
- 1½ cups Parmesan
- 1½ cups fresh basil
- Marinara sauce for dipping
Instructions
- Slice eggplant into 1/4" inch rounds. Place rounds on baking sheet and sprinkle each round with a little kosher salt. Let them hang out for about 45 minutes or until all the liquid has been extracted. Wipe off water and salt when ready to grill.
- Preheat grill pan to medium-high heat. Spray with non-stick cooking spray. Sear both sides of the eggplant round until golden brown, probably 4 minutes per side. Set aside when done all rounds have been grilled. Spray grill pan again with non-stick cooking spray. Salt and pepper both sides of tomato slices. Sear both sides of the tomato slices, about 2 minutes on each side. Set aside when done.
- Preheat oven to 425 degrees. Line a baking sheet with a slipmat or parchment paper. Spread a handful of chips on the bottom. Then add mozzarella and Parmesan. Add tomatoes (cut in quarters if need be) and eggplant (cut in quarters). Sprinkle about 1 tablespoon of basil on top. Repeat two more times. Final topping should be more mozzarella and Parmesan.
- Bake for about 10 to 12 minutes until bubbly. Garnish with fresh basil and marinara on the side for dipping. Serve immediately.
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