Ingredients:

  • 2 medium eggplants (approx. 1.1 lbs / 500g), sliced into 1/2-inch rounds
  • 1 tbsp (18g) kosher salt
  • 3 tbsp (45ml) extra-virgin olive oil
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) cracked black pepper
  • 1.5 cups (350ml) marinara sauce
  • 8 oz (225g) fresh mozzarella, sliced or shredded
  • 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Arrange eggplant rounds on a baking sheet, sprinkle evenly with kosher salt, and let sit for 30 minutes to draw out moisture.
  2. Pat each eggplant slice firmly with paper towels to remove the brine and excess moisture.
  3. Mix 3 tbsp olive oil, garlic powder, and pepper in a small bowl, then brush both sides of each eggplant slice generously.
  4. Preheat the grill to medium-high heat (approx. 400°F / 200°C) and brush the grill grates or basket with olive oil to prevent sticking.
  5. Place eggplant slices on the grill and cook for 4–6 minutes per side until they have mahogany-colored grill marks and feel tender.
  6. While the eggplant is still hot on the grill or transferred to a sheet pan, top each slice with a spoonful of marinara sauce.
  7. Place a slice of mozzarella and a pinch of grated Parmesan on each eggplant round and allow to melt.
  8. Garnish with fresh basil chiffonade before serving.