Grilled Eggplant Parmesan
Ingredients
- 4 medium tomatoes (1 ½ pounds total), halved
- 1 shallot, halved lengthwise
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
- 1 pound fresh salted mozzarella, sliced into ¼-inch rounds
- ¼ cup thinly sliced fresh basil leaves
- 1 loaf rustic bread, such as ciabatta, for serving
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