Grilled Eggplant Parmesan
Eggplant parm is the ideal cozy winter meal: gooey, saucy, and filling. But when the air in Maine starts to warm up, it’s hard to resist firing up the grill. This recipe is the best of both. We’re bringing it back now because the eggplants are showing up in our markets, and we can’t wait. Local season is right around the corner, with eggplants coming from Stonecipher Farm in Bowdoinham and Green Spark Farm in Cape Elizabeth.
Ingredients
- 3–4 eggplants (size and shape don’t matter)
- 1 jar pasta sauce (we love Sauce & Destroy or Jordan Farm’s Maine-tomato sauce)
- 2 balls Maplebrook fresh mozzarella, sliced
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup fresh basil, chopped
- 1/2 cup olive oil
- Salt and pepper to taste
Method
1. Prepare the eggplant Slice eggplants into 1/4-inch rounds. If you’d like, lightly salt the slices and let them sit for a few minutes to draw out moisture, then pat dry. Transfer to a large bowl and coat generously with olive oil. Season with salt and pepper.
2. Grill the eggplant Preheat your grill to medium-high. Cook the eggplant slices until slightly charred, about 5 minutes per side.
3. Assemble In a cast-iron pan, layer grilled eggplant, sliced fresh mozzarella, pasta sauce, and shredded mozzarella. Repeat until you have 2–3 layers, lasagna-style. Finish with a generous layer of grated Parmesan and fresh basil.
4. Grill the pan Place the cast-iron pan directly on the grill and close the lid. Cook for about 10 minutes, until the cheese is bubbly and golden and the sauce is simmering.
5. Serve Let it cool for a few minutes, then dig in.
Want to step it up? Make garlic bread.
We take our homemade garlic bread off the menu in the warmer months to make room for fresher flavors, but that doesn’t mean you have to go without. Grab any loaf you love and make your own.
To roast garlic: Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400°F for 40–45 minutes until the cloves are soft and golden. Squeeze them out and mash into a paste.
To make the bread: Mix softened butter with roasted garlic and chopped fresh parsley. Slice your loaf in half lengthwise, spread generously, and bake open-faced at 375°F for 12–15 minutes. Finish under the broiler for 2–3 minutes until golden and bubbling.
