Grilled eggplant parmigiana

This recipe can be used as an appetizer for 8 servings or as a side dish for 6 servings.

Author: Liliana Tommasini

Cuisine: Italian

Serves: 8

Ingredients •4 medium size eggplants •½ cup extra virgin olive oil •1 tsp sea salt •½ tsp crushed red pepper flakes •½ tsp dried oregano •2 cups tomato sauce •2½ cups shredded mozzarella •1¼ cups grated Parmesan cheese •½ cup shredded fresh basil leaves

Instructions

Prepare and grill the eggplants

1.Add salt, crushed pepper flakes and oregano to extra virgin oil. Stir to mix 2.Wash and dry eggplants. Cut off the bottom and tops of the eggplant. This will make it easier to slice them vertically. 3.Stand each eggplant upright and cut into ½ inch slices. Discard first and last slice. 4.Brush the font and back of each eggplant slice with olive oil mixture. 5.Grill the eggplant slices on a medium-high BBQ for one minutes on each side or until they soften.

Assemble the eggplant parmigiana

1.Set oven to 350 F. 2.Brush a 9x13 inch rectangular baking pan with olive oil. 3.Add one layer of eggplant slices, spread ½ cup of the tomato sauce over the eggplant slices, sprinkle ½ cup of the shredded mozzarella, ¼ cup of the parmesan cheese,. 4.Repeat adding ½ cup tomato sauce, one layer of eggplants, ½ cup shredded mozzarella cheese and ¼ cup Parmesan cheese 3 more times ending with adding ½ cup tomato sauce, ½ cup shredded mozzarella and ¼ cup Parmesan cheese. 5.Bake uncovered in preheated oven for 20-25 minutes until the cheeses have melted and the top has slightly browned. 6.Take out of the oven and let cool for about 10 minutes. Cut into squares.

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