Local Eggplant season is in full swing. Try our recipe for a delicious Grilled Eggplant Parmesan.

Our local eggplants are grown by Green Spark Farm in Cape Elizabeth & Stonecipher Farm in Bowdoinham.


  • 3-4 Eggplants (size & shape does not matter)
  • 1 Jar Rosemont Pasta Sauce
  • 2 Maplebrook Fresh Mozzarella Balls
  • 1 cup shredded Mozzarella
  • 1/4 cup grated Parmesan
  • 1/4 cup chopped basil
  • 1/2 cup Olive Oil
  • salt & pepper to taste


  1. Prepare the Eggplant:
    • Slice the eggplants into 1/4-inch thick rounds.
    • If desired, lightly salt the eggplant slices and let them sit for a few minutes to draw out moisture. Pat them dry with a towel.
    • Transfer the eggplant slices to a large bowl and drizzle generously with olive oil, ensuring each slice is well-coated.
  2. Grill the Eggplant:
    • Preheat the grill to medium-high heat.
    • Place the eggplant slices on the grill and cook until slightly charred, about 5 minutes on each side.
  3. Assemble the Dish:
    • In a cast-iron pan, start with a layer of grilled eggplant, followed by mozzarella slices, pasta sauce, and shredded mozzarella. Repeat until you have 2-3 layers, aiming for a lasagna-like assembly.
    • For the final layer, sprinkle generously with grated Parmesan and top with fresh basil leaves.
  4. Grill the Pan:
    • Place the cast-iron pan directly on the grill and close the lid.
    • Cook for approximately 10 minutes or until the cheese is bubbly and golden, and the sauce simmers.
  5. Serving:
    • Remove the pan from the grill and let it cool slightly.
    • Serve warm and savor every bite!