Grilled Eggplant Parmesan

Ingredients

• 1 large eggplant peeled and sliced into rounds

• Salt and pepper

• Olive oil

• 1 cup marinara sauce

• 6-8 oz sliced mozzarella

• Parmesan

• 1 egg beaten

• Fresh basil thinly sliced

Directions

1. Sprinkle the eggplant with salt and place in a colander in the sink, place something with a little weight over top like a pot and let it drain for about 30-40 minutes. This step isn’t crucial but it gets the bitter flavor out of the eggplant.

2. Rinse and pat dry with paper towels. Spray or drizzle each slice with olive oil and salt and pepper.

3. Heat and spray the grill and grill the eggplant for a few minutes per side.

4. Spray a pie plate with olive oil and spoon some sauce on the bottom and layer 1/2 of the eggplant over top. Spread another layer of sauce over the eggplant followed by half of the cheese. Repeat.

5. Sprinkle the top with Parmesan. Brush the top with the egg and bake at 375 degrees for about 30-40 minutes until bubbling and starting to brown on top.

6. Sprinkle with fresh basil. Let it cool for at least 10 minutes before cutting.