Grilled Eggplant Parmesan
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef's knife
- Cutting Board
- 2 Baking Sheets or Colander
- Paper Towels
- 9x9 or 8x10 Baking Dish
- Grill or Grill Pan
- 2–3 large eggplants, sliced into ½-inch thick rounds
- ½ cup extra virgin olive oil for brushing
- Kosher salt and pepper to taste
- (1) 15 oz. can crushed tomatoes, low sodium and no sugar added
- 4–5 slices provolone cheese
- ½ cup shredded parmesan cheese
- Fresh chopped basil for garnish
Prep work station
Line a large baking sheet or cutting board with paper towels.
Season and arrange
Season eggplant slices all over with salt, and place on a baking sheet or cutting board in a single layer. Top with another layer of paper towels and continue to layer as needed.
Preheat grill or grill pan to medium heat.
Let eggplant sit
Let sit for 20–30 minutes to release excess moisture. Pat dry.
Brush eggplant on both sides with olive oil and grill for approximately 4–5 minutes per side, until slightly golden and tender. Be careful not to overcook as the eggplant will fall apart.
Using either a 9x9 or 8x10 baking dish, spread 2–3 tablespoons of the tomatoes or sauce in a thin layer on the bottom of the dish. Top the sauce with a light sprinkle of parmesan and a layer of eggplant. (Don’t worry if the eggplant overlaps a little.) Repeat with remaining tomatoes/sauce, parmesan, and eggplant until you have used up all your eggplant. Then add the remaining tomatoes/sauce. Top with provolone.
Bake for 30 minutes
Bake at 375º for about 30 minutes until sauce is bubbly and cheese is melted and begins to brown.
Remove and garnish
Remove from oven, garnish with basil, and serve hot.