Grilled Eggplant Parmesan

Melanzane alla parmigiana - it's what you say if you want to order Eggplant Parmesan in Italy.🇮🇹😄  Italian Eggplant parm is delicious but it's different from the Eggplant Parmesan you might be accustomed to.  For starters: the eggplant parmesan in Italy isn't breaded.  Apparently it was Americans who decided that eggplant should be dipped in egg and bread crumbs and then fried before adding sauce and cheese. Who decided this?🤷🏻‍♀️  Eggplant just gets soggy and no one likes mushy eggplant.😒  It's the reason that I don't order it in most restaurants.  

When you make Italian Eggplant Parmesan and skip the breading and frying steps, it's gluten free, lower in fat and it tastes better. In this recipe, you have the option of sprinkling panko over the finished dish for some added crunch but it's optional.  Adding it at the end will ensure that it doesn't get soggy but you can also choose to eliminate it altogether and go Italian style.  Either way - delicioso.

Rich, hearty marinara that tastes like the sauce my Italian grandmother had simmering on her stove all day is the other key to making exceptional Eggplant Parmesan.  Jarred sauce is fine in a pinch but if you really want to elevate this dish to the next level - take a few minutes to make a quick homemade marinara.  

Lightened up Eggplant Parmesan is my favorite.  I might be putting myself at risk of being kicked out of the South for saying this but I prefer grilled vegetables to fried and I don't much care for them drowning in butter, oil or cheese either.🤣  There are plenty of recipes out there for those of you who like your eggplant breaded and smothered in sauce and cheese.  For those of us who want a lighter and less guilty inducing Eggplant Parmesan - this recipe is for you.  Enjoy!

Grilled Eggplant Parmesan
1 1/2 pounds eggplant, cut into 1/2" slices
1 1/2 teaspoons salt
1/2 cup panko
4 Tablespoons olive oil
2 cloves garlic
28 ounces crushed tomatoes
1/2 cup shredded parmesan cheese
1/2 cup fresh basil, chopped
1/4 teaspoon sugar
3/4 cup mozzarella cheese, shredded

Sprinkle eggplant with 1 t. salt and let sit 15 minutes.  

Heat 1 T. oil in skillet.  Add panko and cook until golden brown.  Transfer to bowl.

Heat 2 T. oil in skillet.  Add garlic and cook 1 minute.  

Stir in tomatoes and cook on low until thickened.  (5 minutes)

Remove from heat.  Stir in parmesan, 2 T. basil, sugar and 1/2 t. salt. 

Grill eggplant until charred.  Flip.

Spread 1 T. sauce over each eggplant slice. 

Sprinkle mozzarella over sauce.  

Grill until cheese is melted.  

Transfer to platter and sprinkle with panko.  

Sprinkle with remaining basil. 

Ciao!

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