Grilled Eggplant Parm

Step 1

1 Prepare your grill for medium-high direct heat (375 to 400 degrees)

Step 2

2 Make the marinara: In a medium bowl, stir together the tomatoes, vinegar, garlic powder, dried basil, oregano and 1/8 teaspoon of the salt, plus more to taste

Step 3

3 Use the oil to brush each side of the eggplant slices, then season with the remaining 1/8 teaspoon of the salt and a generous amount of black pepper

Step 4

4 Place the eggplant directly on the grill grates and close the lid

Step 5

5 Cook on each side for 5 to 7 minutes, until lightly browned and tender

Step 6

6 With the eggplant slices still on the grill, starting with the largest two slices, spread a spoonful of sauce and a modest sprinkling of Parmesan onto the top of both slices

Step 7

7 Carefully stack another slice of eggplant on top of each slice, and repeat: Spread the sauce and sprinkle with the cheese

Step 8

8 Repeat again for a third layer of eggplant, with sauce and cheese, then top with the torn mozzarella

Step 9

9 You should have two eggplant stacks

Step 10

10 Close the grill lid and cook for 3 to 4 more minutes, until the cheeses have melted

Step 11

11 Carefully transfer the eggplant stacks to plates, top with the torn basil and serve warm