Grilled Eggplant Parmesan with Roasted Red Pepper, Goat Cheese and Fire Roasted Tomatoes

Grilled Eggplant Parmesan with Roasted Red Pepper, Goat Cheese and Fire Roasted Tomatoes
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Ingredients
  1. FIRE-ROASTED TOMATO SAUCE
  2. 2 Tablespoons olive oil
  3. 1 large yellow onion, peeled and chopped
  4. 2 large cloves garlic, peeled and chopped
  5. one 28-ounce can fire-roasted crushed tomatoes
  6. ½ teaspoons salt
  7. ¼ teaspoon freshly ground black pepper
  8. 2 teaspoons Spanish sweet smoked paprika
  9. EGGPLANT PARMESAN
  10. 1 large eggplant, cut crosswise into six ½-inch thick slices
  11. 1/3 cup plus 6 tablespoons olive oil
  12. salt
  13. freshly ground black pepper
  14. 3 medium red bell peppers, roasted, peeled, seeded and cut in half
  15. 6 ounces mild, soft goat cheese, cut into 6 rounds
  16. 1 cup coarsely grated Parmesan cheese
Instructions
  1. FOR FIRE-ROASTED TOMATO SAUCE
  2. In a large saucepan warm the olive oil over medium heat. Add the onion and garlic and cook until the vegetables are translucent, about 10 minutes. Add the crushed tomatoes, salt, pepper and paprika. Simmer over medium heat until the sauce thickens slightly, about 10 minutes. Cover and keep warm.
  3. FOR EGGPLANT PARMESAN
  4. Prepare a medium hot charcoal fire or preheat a ribbed stovetop grill pan. Brush one side of the eggplant slices with some of the olive oil. Season with salt and freshly ground black pepper. Grill the eggplant, oiled side down, until the bottom is browned and grill marks appear, about 2 minutes. Brush second side of eggplant slices with oil and season with salt and pepper. Flip the slices over and grill the second side for 1 to 2 minutes. Transfer the grilled eggplant to a parchment paper lined rimmed baking sheet.
  5. Preheat oven to 400 degrees F.
  6. Lightly mash the goat cheese slices and place one slice on top of each eggplant slice. Place one half of a roasted red pepper on top the goat cheese and press gently. Divide the grated Parmesan evenly over each eggplant stack and drizzle each with 1 tablespoon of olive oil. Bake the eggplant stacks until they are tender and the cheese is melted, about 8 minutes. Spoon the Fire Roasted Tomato Sauce onto 6 serving plates. Place one eggplant stack on top of the sauce and serve.
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