Grilled Eggplant Parmesan

By á-161350

Ingredients

• 1-1/2 pounds eggplant
• 2 T. olive oil
• Salt and freshly ground black pepper
• 6 cups no-sugar-added pasta sauce
• 1/2 cup fresh basil leaves
• 1/2 pound mozzarella cheese, sliced
• 1 cup freshly grated Parmesan cheese

Preparation

Step 1

To grill the eggplant, heat the grill to medium. Wash the eggplant, but don't peel it. Cut eggplant into half-inch slices. Brush with olive oil and place the slices on the grill. Grill for four minutes, covered, turn and grill four minutes ore, covered. Remove the eggplant, and sprinkle with salt and pepper to taste.

Spoon a layer of pasta sauce in a 9 x 13" metal baking pan. Place a layer of eggplant slices over the sauce, place basil leaves over the eggplant (tearing any large leaves into small pieces), place a layer of mozzarella slices over the basil. Sprinkle Parmesan cheese over the mozzarella cheese. Repeat with the sauce, eggplant, basil and mozzarella. End with a layer of sauce and Parmesan.

Place the pan on the grill grates, and grill, covered, 10 min., or until the sauce is bubbly and the cheese is melted (or place pan in a 400 degree oven for about 15 minutes.) Serves 4.