Grilled Eggplant Parmesan

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.

Ingredients:

• 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

Method:

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!

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