Michael Symon's Grilled Eggplant Parmesan | Symon's Dinners Cooking Out

Chef Michael Symon lightens up an Italian-American classic by using his grill to char fresh eggplant and melt gooey mozzarella cheese! Subscribe to #discoveryplus to stream more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3x7xbGK Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Eggplant Parmesan RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Ingredients 2 medium eggplants 1/3 cup extra-virgin olive oil, plus more for serving 1 teaspoon fresh oregano, chopped Kosher salt and freshly cracked black pepper 4 beefsteak tomatoes, sliced into 1/2-inch-thick rounds 8 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds Freshly grated Parmesan, for serving Torn fresh basil leaves, for serving Directions Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Peel the eggplants lengthwise in 1-inch intervals to create stripes (this helps with oiliness) then slice each eggplant crosswise into 1/2-inch-thick rounds. Add the eggplant to a large bowl with the olive oil. Sprinkle in the oregano and toss to combine. Season well with salt and cracked black pepper. Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you add more pieces to direct heat. Top each piece with a slice of tomato and a slice of mozzarella. Close the grill and allow the cheese to melt and the tomato to warm through. Remove the eggplant to a baking sheet and grate Parmesan all over the top. Place the baking sheet back on the grill over direct heat to warm up and melt the Parmesan. Transfer to a platter and top with torn basil leaves and a drizzle of olive oil. Serve! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #SymonDinners #FoodNetwork #GrilledEggplantParmesan Michael Symon's Grilled Eggplant Parmesan | Symon's Dinners Cooking Out | Food Network https://www.youtube.com/watch?v=ciF0pakyMa8