Grilled Eggplant Parmesan



2 medium eggplants sliced into 1 inch thick pieces

3 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon pepper

1 ½ cups shredded mozzarella

½ cup shredded parmesan cheese

2 cups marinara sauce

3 tablespoons fresh basil, chopped


Preheat the grill or grill pan to medium high heat.  


Brush both sides of eggplant pieces with extra virgin olive oil.  Season both sides with salt and pepper.


When the grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes or until tender.  Turn eggplant over and repeat.


Place ½ cup of marinara sauce in a shallow grill pan or aluminum tray.  Place eggplant in the tray in one layer and top each slice with a tablespoon or 2 of marinara sauce, a tablespoon of shredded mozzarella cheese and a sprinkling of parmesan cheese.


Place the pan back on the grill, uncovered, for 3-4 more minutes or until the cheese is melted.  


Sprinkle with chopped basil and serve.


Wine pairing suggestion: 2022 Rodney strong Knights Valley Cabernet Sauvignon



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