Grilled Eggplant Parmesan
Ingredients
- 2 medium sized eggplants
- Fresh mozzarella cheese, sliced
- Olive Oil (enough to lightly coat eggplant)
- A jar of your favorite tomato sauce. (I used the Tuscan Style tomato sauce from TJ's and then dressed it up with extra garlic and some red wine.)
- A handful of fresh basil
- salt, pepper, granulated garlic
Instructions
- Light your grill, and allow to heat up to desired cooking temp.
- Wash and slice up your eggplants. Make the slices relatively thick, about a 1/2 and inch or so.
- Drizzle your eggplant slices with olive oil and season with salt, pepper and granulated garlic.
- Slice up your fresh mozzarella cheese.
- Once your grill is hot, place your eggplant on the grill and cook until it is cooked through. You will see it start to soften and become golden brown in color. It should be relatively soft, and no longer crunchy. Flip eggplant halfway through cooking. Mine took about five minutes a side, but the temp of each grill will vary, so keep an eye on things.
- Once your eggplant has been flipped and it is cooking on it's second side, add your cheese. Allow your cheese to melt on top of the eggplant. It is up to you how many slices you wish to put cheese on. It isn't necessary to have cheese on each slice, but it is pretty tasty.
- Heat up your tomato sauce.
- Create your eggplant stack by layering eggplant with sauce and basil and then repeating. If you are feeling crazy, sprinkle some freshly grated parmesan cheese on top.
- Enjoy!
