I’ve put a twist on the classic eggplant parm with this fun barbecue version. Crisp eggplant, juicy tomatoes and perfectly melted mozzarella – what could be better?
Preheat the griddle to a medium heat.
Trim and cut the eggplant lengthways into four 2cm-thick slices, saving any offcuts for another day. Season the slices with sea salt and place on the griddle to cook for 5 minutes, or until charred, turning halfway.
Halve the tomatoes, peel and finely slice the garlic and pick the basil leaves.
Beat the egg in a shallow bowl. Finely grate the Parmesan into a second bowl, tip in the breadcrumbs, add a splash of olive oil and give it all a good mix.
Dust the eggplant slices with the flour, then dip into the egg, letting any excess drip off. Coat in the cheesy breadcrumbs, spending a bit of time really patting them on. Place on the griddle and cook for 5 minutes, or untilgolden and crisp, turning halfway, then tear over the mozzarella, sprinkle over the chilli flakes, cover with the basting dome and cook for a further 2 minutes, or until the cheese is melted and gooey.
Meanwhile, place the tomatoes on the other side of the griddle, season to perfection and cook for 5 minutes, adding the garlic and a splash of oil halfway through.
Spoon the tomatoes onto two plates, top with two slices of eggplant, then scatter over the basil leaves and finish with a drizzle of extra virgin olive oil. Enjoy!
