Grilled Eggplant Parmesan

This grilled eggplant parmesan combines the smoky flavor of grilled eggplant with the comforting layers of tomato sauce and melted cheese. By grilling instead of frying, we create a lighter version that's still incredibly satisfying. Follow these steps for a delicious twist on the Italian classic.

1. Step 1: This step helps remove bitterness and prevents the eggplant from absorbing too much oil.

   Lay the eggplant slices on a baking sheet and sprinkle both sides with 1/2 teaspoon salt. Let sit for 15 minutes to draw out excess moisture.

2. Step 2: Be careful not to burn the garlic as it will become bitter.

   While the eggplant is sitting, prepare the sauce. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

3. Step 3: Allowing the sauce to simmer develops deeper flavor.

   Add the crushed tomatoes, dried oregano, dried basil, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.

4. Step 4: A properly preheated grill prevents sticking and ensures good char marks.

   Preheat your grill to medium-high heat (about 400-450°F).

5. Step 5: Removing excess moisture helps achieve better browning on the grill.

   Pat the eggplant slices dry with paper towels. Brush both sides with olive oil and season with black pepper.

6. Step 6: The eggplant should be soft but still hold its shape.

   Grill the eggplant slices for 3-4 minutes per side, until they have nice grill marks and are tender. Work in batches if necessary.

7. Step 7: The sauce prevents the bottom layer from sticking and drying out.

   Preheat your oven to 375°F. In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.

8. Step 8: Even distribution ensures every bite has the perfect balance of flavors.

   Arrange a layer of grilled eggplant slices over the sauce, slightly overlapping them. Top with a third of the remaining sauce and a third of the mozzarella.

9. Step 9: The parmesan on top creates a delicious golden crust.

   Repeat with another layer of eggplant, sauce, and mozzarella. Finish with a final layer of eggplant, the remaining sauce, mozzarella, and all of the grated parmesan cheese.

10. Step 10: If the top browns too quickly, cover loosely with foil.

    Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden brown.

11. Step 11: Resting allows the layers to set, making it easier to serve neat portions.

    Let rest for 5 minutes before serving. Garnish with fresh basil leaves.

For a make-ahead option, you can grill the eggplant and prepare the sauce up to a day in advance, then assemble and bake when ready to serve. To make this dish gluten-free, simply ensure your tomato sauce doesn't contain any hidden gluten ingredients.