Grilled Eggplant Parmesan

An easy, fresh-tasting riff on a classic from America’s Test Kitchen. So yummy!

INGREDIENTS

  • 1½ pounds eggplant, sliced lengthwise into ½-inch-thick planks

  • 1½ teaspoons plus pinch table salt, divided

  • ½ cup panko bread crumbs

  • 7 Tablespoons extra-virgin olive oil, divided

  • 2 garlic cloves, minced

  • 1 (28-ounce) can crushed tomatoes

  • 1 ounce Parmesan cheese, grated (½ cup)

  • ¼ cup chopped fresh parsley or basil, divided

  • ¼ teaspoon sugar

  • 4 ounces whole-milk block mozzarella cheese, shredded (1 cup)

  • Cooked pasta of choice

PROCEDURE

  1. Sprinkle eggplant slices all over with 1 teaspoon salt and let sit for 15 minutes. Cook panko, 2 tablespoons oil, and pinch salt in 12-inch skillet over medium heat, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl and wipe skillet clean with paper towels.

  2. Cook 2 tablespoons oil and garlic in now-empty skillet over medium-high heat, stirring often, until fragrant, about 1 minute. Stir in tomatoes; reduce heat to medium-low; and cook until slightly thickened, about 5 minutes. Off heat, stir in Parmesan, 
2 tablespoons parsley, sugar, 
and remaining ½ teaspoon salt. Cover to keep warm.

  3. Brush eggplant all over with remaining 3 tablespoons oil. Grill eggplant over hot fire until charred, 3 to 5 minutes. Flip eggplant. Spread about 1 tablespoon sauce over each eggplant slice, then sprinkle mozzarella evenly over top. Grill until eggplant is tender and cheese is melted, 3 to 5 minutes. Transfer 
eggplant to serving platter and sprinkle with panko and remaining 
2 tablespoons parsley. Serve with pasta, passing any remaining sauce separately.

RecipesSusan JohnsonComment