Eggplant , Tomato , Cheese , Basil
Best for: Parmigiana without the frying — all the layers, built and bubbled on the grill.
Eggplant parmigiana’s frying step is what keeps people from making it. This version grills the eggplant slices until silky and charred, then layers them in a cast-iron skillet with tomato sauce, mozzarella, and Parmesan and returns the pan to the grill until bubbling. Honestly framed: the method is the grill’s, the dish is parmigiana’s.
Grill: Direct medium-high heat for the eggplant (425°F), then indirect heat with the lid closed for the skillet. Equipment: Grill, 10-inch cast-iron skillet, tongs, spatula.
Ingredients
Rest: 10 minutes. Total: 1 hour 5 minutes.
Eggplant
- 2 medium eggplants, about 2 lb, cut into 1/2-inch rounds
- 1 1/2 teaspoons fine table salt
- 3 tablespoons olive oil
- 1/2 teaspoon black pepper
Layers
- 1 1/2 cups simple tomato sauce (from the site’s grilled tomato sauce or a good jarred marinara)
- 8 oz fresh mozzarella, sliced
- 1/2 cup grated Parmesan
- 1/4 cup torn fresh basil leaves
- 1 tablespoon olive oil
Directions
Salt the eggplant rounds and let them sit for 20 minutes (inside the prep time) to draw out moisture; pat very dry and brush with olive oil and black pepper.
Heat the grill to 425°F. Grill the eggplant for 4 to 5 minutes per side, until soft, silky, and well marked.
Spread a thin layer of tomato sauce in the cast-iron skillet. Layer eggplant, sauce, mozzarella, and Parmesan twice, finishing with cheese on top.
Set the skillet over indirect heat, close the lid, and cook for 15 to 18 minutes, until the cheese is melted and the sauce bubbles at the edges.
Rest the skillet off the heat for 10 minutes so the layers set.
Scatter with basil, drizzle with olive oil, and serve straight from the skillet with grilled bread.
Grilling tip: Grill the eggplant until it is fully silky before layering — the skillet time melts cheese, it does not finish raw eggplant.
