Eggplant All Parmigiano

1. 1

   Heat grill to medium or grill pan over high heat until very hot.

2. 2

   Peel stem off the top of the eggplant,remove skin leaving stripes of skin to hold eggplant together as it grills.

3. 3

   Cut eggplant, using bread knife, into 1/2 inch-thick slices.

4. 4

   Place sliced eggplant on cookie sheet and brush with olive oil, pepper, Kosher salt on both sides.

5. 5

   Place on grill and cook for 3 1/2 to 4 minutes on the first side.

6. 6

   (For darker marks use bottle as a weight to press down on slices).

7. 7

   Turn over slices and cook for about half as long as first side, 1 1/2 to 2 minutes.

8. 8

   Remove eggplant from grill pan - cover with foil, eggplant will continue to cook a little.

9. 9

   Oil baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row.

10. 10

    Spread 1/4 cup of basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano.

11. 11

    Repeat the layering of eggplant, sauce and Parmigiano.

12. 12

    End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano.

13. 13

    Three layers in total.

14. 14

    Place under the broiler for 3 minutes or until cheese is melted.

15. 15

    Transfer stacks to serving plates, using a metal spatula.

16. 16

    Serving: Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.