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Grilled Eggplant Parmesan
Cooking with Paula Deen
, Jul/Aug 2008
2 small eggplants
1⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
2 cups prepared marinara sauce, divided
1 (.75-ounce) package fresh basil
1⁄2 (16-ounce) block whole milk mozzarella cheese, cut into thin slices
Preheat grill to medium-high heat (350˚ to 400˚). Spray grill with nonstick nonflammable cooking spray.
Cut off bottom and top of eggplant. Cut each eggplant lengthwise into 1⁄4-inch-thick slices. Sprinkle each slice evenly with salt and pepper. Grill eggplant, covered with grill lid, for 4 minutes per side; set aside.
Preheat oven to 400˚. Lightly grease an 11x7-inch baking dish.
Spread 1 cup marinara sauce over bottom of prepared baking dish. Place 2 slices eggplant over marinara. Spread each eggplant slice with 1 tablespoon marinara sauce. Place basil leaves in a single layer over sauce.
Top each eggplant slice evenly with cheese slices, covering basil. Repeat layers twice, beginning with eggplant and ending with cheese. Bake for 20 minutes, or until sauce is hot and cheese is lightly browned. Serve immediately.
Makes 4 servings
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