Grilled eggplant parmesan
Instructions:
- Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat until shimmering hot. Carefully add the tomato sauce. It will sizzle and bubble vigorously. Cook, stirring, until the sauce thickens slightly, about 2 minutes. Stir in the basil and 1⁄4 cup of the Parmesan. Keep warm over very low heat.
- Heat 2 tablespoons of the oil in a large, heavy skillet over medium-high heat. Add the bread crumbs and garlic and stir to coat. Cook, stirring often, until the crumbs are golden brown and crispy, about 8 minutes. Remove from the heat, stir in the parsley and the remaining 1⁄2 cup of Parmesan.
- Preheat a gas grill or charcoal grill for direct cooking over medium heat. For a gas grill, preheat the burners on high, covered, for 10 minutes and then reduce the heat to medium. For a charcoal grill, open the vents in the bottom of the grill and light the charcoal. (Natural hardwood charcoal is best.) When the coals are covered in gray ash (about 15 minutes after lighting), spread them into an even layer. When you can hold your hand 5 inches above the grate for 5 seconds, the heat is medium.
- While the grill preheats, cut off and discard the ends of the eggplants. Cut the eggplants into 1⁄2-inch-thick slices. (Cut round eggplants crosswise into rounds and slender ones lengthwise into strips.) Lightly brush the eggplant slices with the remaining 2 tablespoons of oil and sprinkle with the salt and pepper.
- When the grill is hot, clean the grate with a stiff wire brush and then oil it generously with vegetable oil to prevent sticking. Use tongs to arrange the eggplant slices on the grate in a single layer. Grill, turning occasionally, until the eggplant begins to soften and is lightly charred in spots, about 4 minutes. Brush it with more oil if it starts to look dry. Transfer the cooked eggplant into a large bowl and cover to hold in the steam. The steam should finish cooking the eggplant; if it doesn’t, arrange the slices in a single layer on a baking sheet and roast in a 400°F oven until tender, about 5 minutes.
- Arrange one-third of the eggplant slices in the bottom of a shallow baking dish or gratin dish. Sprinkle with one-third of the mozzarella and drizzle with one-third of the warm tomato sauce. Make two more layers in the same way. Sprinkle the bread crumb mixture over the top.
- Place the dish on the cool edge of the grill (or in a 400°F oven) until the cheese starts to melt, about 10 minutes. Serve hot.
- Variation: You can assemble individual servings by stacking the ingredients. This works best with large balls of fresh mozzarella and globe eggplants of similar diameter. Layer thin slices of mozzarella between the hot rounds of eggplant as soon as they come off the grill, either on a platter or on individual serving plates. Top the stacks with warm pasta sauce and the crumbs. You can also insert large pieces of other grilled vegetables, such as sweet peppers, zucchini, sliced onions, or portobello mushrooms.