Cedar-Plank Grilled Eggplant Parmesan

Instructions

Grill the eggplant

Set up your grill for direct grilling and heat to high. Char the cedar planks on one side until they darken and smoke, but not so long they catch fire, 2 to 4 minutes. Let cool on a heat-proof surface.

Meanwhile, cut the eggplant crosswise into 12 slices, each about 1/4 inch (6 mm) thick. Lightly brush each on both sides with olive oil and season on both sides with salt, pepper, and oregano.

Brush or scrape the grill grate clean and oil it well.

Arrange the eggplant slices on the grate. Grill until well browned on both sides and soft in the center, 4 to 6 minutes per side. Alternatively, you can grill the eggplant on a preheated plancha. Transfer the eggplant slices to a rimmed baking sheet and let cool.

Assemble the eggplant parmesan

Place a slice of eggplant on each plank (2 slices if using long planks). Top each slice with a slice of burrata (spoon on some of the cream as well), followed by a generous dollop of tomato sauce.

Sprinkle with Parmigiano-Reggiano and a tuft of slivered basil, if using. Build the second layer of eggplant, burrata, tomato sauce, Parmigiano-Reggiano, and basil. Crown with a slice of eggplant.

If you like a crisp top, sprinkle the top eggplant slice with breadcrumbs and drizzle with extra virgin olive oil. The eggplant Parmesans can be assembled and refrigerated several hours ahead of time and grilled at the last minute.

Return the assembled eggplant Parmesans on their planks to the grill, placing over indirect heat. Grill until the tomato sauce is bubbling, the cheese is melted, and the tops are browned, 10 to 20 minutes.

Serve immediately, preferably still on the cedar planks.

Mains