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Grilled Eggplant Parmesan
Ingredients
  • 1 large eggplant (1 ½ pounds), peeled and sliced crosswise ¼ inch thick
  • 4 large plum tomatoes, sliced crosswise ¼ inch thick
  • Extra-virgin olive oil, for brushing
  • Salt
  • ⅓ cup chopped green olives
  • 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
  • ¼ cup finely shredded basil, plus whole leaves for garnish
  • 6 ounces Fontina cheese, thinly sliced
  • Crusty bread, for serving
Steps
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