Grilled Eggplant Parmesan
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef's knife
- 2 baking sheets
- 8x10 baking dish
- Grill or grill pan
- 1 large eggplant, sliced into ¼ inch thick rounds (14-16 slices)
- ½ cup extra virgin olive oil
- Kosher salt and pepper to taste
- 1 15 oz. can crushed tomatoes, low sodium and no sugar added
- 12 slices Provolone cheese
- ½ cup shredded Parmesan
- Fresh chopped basil for garnish
Preheat the oven to 450 degrees F.
Combine Herbs and Seasonings
Combine thyme, garlic, salt, and pepper in a bowl.
Arrange the tomatoes in a single layer on a sheet pan, drizzle with the olive oil and sprinkle with thyme mixture.
Roast for 25 to 30 minutes, or until tender, and remove from oven.
Meanwhile, preheat grill or grill pan.
Arrange eggplant in a single layer on a sheet pan.
Brush eggplant with olive oil on both sides and liberally season with salt and pepper.
Place eggplant on hot grill or in grill pan and cook until well-marked and tender. Turn eggplant once during grilling, about 4-5 minutes per side. Set aside.
Spread Tomatoes on Baking Dish
In an 8x10 baking dish, spread 2-3 tablespoons of the crushed tomatoes on the bottom.
Place Eggplant and Tomatoes
Place half of the eggplant rounds on top of the sauce. Place a slice of roasted tomato on top of each eggplant slice.
Top with Provolone
Then, top each with provolone.
Repeat with remaining eggplant rounds and tomatoes.
Top with Sauce
Top with the remaining sauce.
Place the remaining provolone on top and sprinkle with shredded parmesan cheese.
Bake in 450-degree oven for about 15 minutes, or until cheese begins to melt and sauce is hot.
Turn broiler on high and bake for another 5 minutes, or until cheese gets slightly browned and bubbly.
Garnish and Serve
Remove from oven, garnish with basil, and serve.