Grilled Eggplant with Mozzarella
Servings:
2
Prepare the Eggplant:
• Slice the eggplants into 1-inch (1.25 cm) thick rounds. Sprinkle lightly with salt and let sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
• Heat a grill pan or skillet over medium-high heat and lightly brush with olive oil.
• Grill the eggplant slices for 2-3 minutes per side until golden brown and slightly charred. Set aside. (If your eggplant rounds are too large for the smaller dish, trim them slightly to fit or use smaller slices.
Assemble the Dish:
• Preheat the oven to 400°F (205°C).
• Spread 1-2 tablespoons of marinara sauce evenly over the bottom of your small round baking dish or oven-safe skillet (6-7 inches or 15-18 cm).
• Place a layer of grilled eggplant slices over the sauce, overlapping slightly or trimming to fit the smaller dish.
• Top each eggplant slice with a slice of fresh mozzarella and a fresh basil leaf.
• Add another layer of grilled eggplant slices, fitting them snugly in the smaller dish.
• Top with another layer of mozzarella slices.
• Spoon the remaining marinara sauce over the top, ensuring even coverage, then sprinkle evenly with grated Parmesan cheese.
Bake:
• Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the mozzarella is melted and bubbly and the Parmesan is golden. (A smaller dish may heat through slightly faster, so check at 10 minutes.)
Serve:
• Remove from the oven and let cool for 2-3 minutes.
• Garnish with additional fresh basil leaves, if desired. Serve warm with crusty bread or as a side dish.