Grilled Eggplant Parmesan

from Dizzy Pig

Ingredients Eggplant Parmesan

• 2 large eggplants, about 2 1/4 lbs

• Kosher salt for salting the eggplant slices

• Olive oil

• 1 1/2 cups Mozzarella cheese

• 1 1/4 cup Parmesan cheese

• Herb-roasted bread slices, optional

Ingredients Tomato Sauce

• 1/2 yellow onion, diced

• 4 garlic cloves, minced

• 2 Tbsp olive oil

• 2 Tbsp Dizzy Pig Mediterranean-ish Italian seasoning

• 28 oz can crushed tomatoes

• 3 basil leaves, julienned

Tomato Sauce Instructions

1. In a medium sauce pan, heat 2 Tbsp olive oil over medium-high heat

2. Add onion and sauté until onions are softened.

3. Add 2 Tbsp Mediterranean-ish seasoning and minced garlic to the pan, and gently cook for 1-2 minutes or until fragrant

4. Add crushed tomatoes and basil leaves and bring to a boil for 5-7 minutes

5. Reduce to a simmer on low heat for 15 minutes

Prep Instructions

1. Heat the Big Green Egg cooker to 325°F

2. Peel the eggplants and slice them into 1/2″ thick rounds

3. Lightly sprinkle each slice of eggplant with salt and let rest for 3-4 minutes

4. With paper towel, pat away any moisture that has collected on the surface. Flip each piece and repeat the process

5. Brush or toss the eggplant rounds with olive oil to prevent them from drying out and sticking to the grill

6. Grill eggplant over direct heat, approximately 3 minutes per side

Assembly Instructions

1. Preheat the oven to 400°F

2. In a 9″x13″ casserole dish, spread a third of the homemade tomato sauce and layer a third of the eggplant rounds on the sauce

3. Sprinkle a third of each of the mozzarella and parmesan cheese over the eggplant

4. Repeat the layering of sauce, eggplant and cheeses two more times

5. Bake uncovered for 30 minutes. Remove from oven and let sit for 10 minutes before serving

6. While parmesan is resting, lightly toast the bread slices (if using) on the grill, about 3 minutes per side

7. Serve with grilled herb roasted bread and olive oil balsamic dipping sauce