Ingredients:

  • 2 large (approx. 1.5 lbs / 680g) firm eggplants, sliced into ½-inch rounds
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 2 cups (480ml) low-sugar marinara sauce
  • 8 oz (225g) low-moisture part-skim mozzarella, shredded
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Arrange eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 20 minutes to sweat out bitterness and excess water.
  2. Pat every slice thoroughly with paper towels to ensure the eggplant sears rather than steams.
  3. Lightly brush both sides of each slice with olive oil and season with cracked black pepper.
  4. Preheat your grill to medium-high heat (about 400°F / 200°C).
  5. Place slices on the grill and cook for 3–5 minutes per side until distinct mahogany-colored grill marks appear and the center is tender.
  6. Build stacks by placing one slice of eggplant on a plate, topping with a spoonful of marinara, a pinch of Parmesan, and a slice of mozzarella. Repeat for 3 layers.
  7. Place the stacks in a cast-iron skillet on the grill (closed lid) or under a broiler for 2–3 minutes until the cheese is bubbling and slightly browned.
  8. Drizzle with lemon juice and garnish with fresh torn basil.