Grilled Eggplant Parmesan

By dtrumble

Grilled Eggplant Parmesan a delicious classic Italian recipe, no-fry baked cheesy dish the whole family will love, gluten free, vegetarian.
Course: Main Dish
Cuisine: Italian
Keyword: baked Italian Eggplant Parmesan, Italian main or side dish recipe
Servings: 6 servings
Calories: 213 kcal
Author: Rosemary / An Italian in my Kitchen

Ingredients

• • BASIC SAUCE
• • 1 can peeled tomatoes (400 grams)
• • 2 tablespoons olive oil (30 grams)
• • 1-2 cloves garlic chopped
• • 1/4 teaspoon salt (1 3/4 grams)
• • pinch of hot pepper flakes if desired
• • 1/2 teaspoon oregano
• • 5 leaves fresh basil chopped
• • 1/2 cup water (113 grams)
• • FILLING
• • 2-3 medium eggplants sliced lengthwise, not too thin and grilled
• • 3/4 cup Parmesan cheese (75 grams)
• • 1 1/2 cups firm mozzarella shredded (150 grams)

Details

Servings 6
Preparation time 30mins
Cooking time 25mins
Adapted from anitalianinmykitchen.com

Preparation

Step 1

1.Pre-heat oven to 350° (180° celsius).

2.In a medium pot add olive oil, tomatoes, garlic, hot pepper flakes, oregano, salt and basil leaves, stir to combine and add water and combine, on medium heat cook until thickened.

3.While sauce is cooking grill eggplant.

4.In an 8 x 6 inch (20 x 15 centimeter) baking dish, spread a little sauce, then make 4 or 5 layers starting with the grilled eggplant, top with sauce, shredded mozzarella cheese sprinkle with Parmesan cheese, continue for another 4 or 5 layers, the last layer top only with Parmesan cheese. (Place baking dish on a cookie sheet just in case the sauce bubbles over). Bake for approximately 25 minutes, let sit 5 minutes before serving. Enjoy!