Grilled Eggplant Parmesan

What You Need by: a Couple Cooks

Serves: 4 to 6

24-ounce jar marinara sauce
3 eggs
¾ cup grated Parmesan cheese
¾ cup bread crumbs
3 medium eggplants (2 to 3 pounds total)
Kosher salt
Fresh ground pepper
Olive oil or cooking spray
2 cups grated cheese (Italian blend, fontina, etc)
Fresh basil leaves

What To Do

Heat a grill to medium-high heat.
Wash the eggplants and cut them into ¼-inch thick disks.
In a small bowl, whisk together 3 egg whites.
In a shallow pan, mix together ¾ cup grated Parmesan cheese and ¾ cup bread crumbs.
Dip each eggplant slice in egg whites, and then dredge each side in bread crumb mixture. Place on a large baking sheet. Repeat for all slices. When finished, spray each side with olive oil or cooking spray and season liberally with kosher salt and pepper.
On a grill, cook over direct medium high heat until the bottom is golden, about 4 to 5 minutes. Flip the eggplant rounds and top each piece with shredded cheese. Continue cooking with the top on until golden and the cheese is melted, about 4 to 5 minutes.
Meanwhile, warm the marinara sauce. When the eggplant is grilled, place several slices on a plate, top with marinara sauce, if desired a bit of olive oil and kosher salt, and basil leaves.

Notes

Adapted from Weber's Time to Grill

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