Grilled Sicilian Eggplant Parmesan
- 2 Eggplants cut into ½ inch slices
- Handful coarse, kosher salt
- 1 jar tomato sauce
- 1 8 oz. block Mozzarella
- ½ cup Ricotta cheese
- ½ cup Parmesan cheese
- Handful fresh basil
- 2 tablespoons fresh garlic, minced
- Salt and pepper to taste
First, lay out your Eggplant slices on a baking sheet lined with parchment paper. Do not layer the slices on top of one another. Generously sprinkle the kosher salt on top of each slice, and let the slices sit for as little as two hours, as long as overnight. This is the most important part of making Eggplant Parmesan. The salt draws out any excess moisture in the Eggplant, which keeps your dish from tasting soggy and bitter.
Once your Eggplant is ready, wipe off the excess salt and brush with olive oil. Cook each side for 2-4 minutes or until lightly browned. I like to grill my Eggplant slices either outside or on a grill pan, but you can pan-fry the slices as well. This stage adds flavor and a nice crust to the Eggplant, but is not meant to fully cook the slices.
Next, layer your porcelain or glass baking dish with enough sauce to create a bed for the Eggplant. Then, sprinkle some garlic and basil. Place a thin layer of Mozzarella and spoon some Ricotta on top of the sauce. It’s time to layer your Eggplant next. After your Eggplant is down, apply another layer of sauce, garlic, basil, Mozzarella and Ricotta. Repeat until you’ve used everything, or your dish is full. Once you’ve reached the top, sprinkle the Parmesan on last, to create a bubbly, cheesy crust.
Bake at 400 degrees for 40 minutes, or until the cheese is melted and the sauce is bubbling. Let cool for another ten minutes, and enjoy!