Grilled Eggplant Parmesan Nacho Ingredients
1 large eggplant (slice into 1/4″inch rounds)
4 large tomatoes (sliced into 1/4″ inch rounds)
1 large bag tortilla chips
2 cups mozzarella
1 1/2 cups Parmesan
1 1/2 cups fresh basil
Marinara sauce for dipping
Slice eggplant into 1/4″ inch rounds. Place rounds on baking sheet and sprinkle each round with a little kosher salt. Let them hang out for about 45 minutes or until all the liquid has been extracted. Wipe off water and salt when ready to grill.
Preheat grill pan to medium-high heat. Spray with non-stick cooking spray. Sear both sides of the eggplant round until golden brown, probably 4 minutes per side. Set aside when done all rounds have been grilled. Spray grill pan again with non-stick cooking spray. Salt and pepper both sides of tomato slices. Sear both sides of the tomato slices, about 2 minutes on each side. Set aside when done.
Preheat oven to 425 degrees. Line a baking sheet with a slipmat or parchment paper. Spread a handful of chips on the bottom. Then add mozzarella and Parmesan. Add tomatoes (cut in quarters if need be) and eggplant (cut in quarters). Sprinkle about 1 tablespoon of basil on top. Repeat two more times. Final topping should be more mozzarella and Parmesan.
Bake for about 10 to 12 minutes until bubbly. Garnish with fresh basil and marinara on the side for dipping. Serve immediately.