Grilled eggplant Parmesan stacks

Step 1/4

• 1 eggplants
• 1 cloves garlic
• 1½ sprigs basil
• 62½ g mozzarella cheese

• cutting board
• knife

Slice eggplants into 1 cm/⅓ in. thick pieces. Peel and mince garlic. Pluck the basil leaves and chop. Slice mozzarella.

Step 2/4

• grill pan
• tongs

Add eggplant slices in one layer to a preheated, greased grill pan and grill on both sides until soft. Keep working in batches until all the eggplant slices are grilled. Set aside.

Step 3/4

• 10 g grated Parmesan cheese
• 10 g breadcrumbs
• dried oregano
• ¼ tsp chili flakes
• 200 g canned crushed tomatoes
• olive oil
• salt
• pepper

• bowl
• saucepan
• rubber spatula

Mix the Parmesan, breadcrumbs, oregano, and some pepper in a small bowl and set aside. Heat some oil in a small saucepan and fry garlic and chili flakes for approx. 30 sec. Add crushed tomatoes and simmer over medium heat for approx. 15 min. Season with salt and pepper. Add basil then remove from heat.

Step 4/4

• oven

Add a layer of eggplant slices to the grill pan. Top each with 1 tbsp tomato sauce and sprinkle with Parmesan crumbs. Repeat the layers until there are no remaining eggplant slices, reserving extra tomato sauce for serving. Finish each stack with a slice of mozzarella. Turn oven to the grill function and grill until the mozzarella has melted and starts to turn golden brown. Enjoy!

Enjoy your meal!