Ingredients
Scale
- 1 large eggplant, sliced into 1/2 inch slices
- Marinara sauce (or your favorite pasta sauce–here’s my crockpot marinara recipe post)
- Cooked Italian sausage crumbles (totally optional)
- Breadcrumbs (use gluten free breadcrumbs if you have GF eaters)
- Shredded Italian blend of cheeses
- Fresh basil leaves
Instructions
- Fire up your grill. If you’re using a charcoal grill, once the coals are hot, pile them up on one side of the grill so you have a hot side of the grill and a “warm” side (the side where there are no coals).
- Slice the eggplant into 1/2 inch slices. Set the eggplant slices directly on the hot side of the grill, cover and let cook for a few minutes until nicely browned on that side. With a spatula or tongs, flip the eggplant to cook the other side. When both sides are lightly browned and the eggplant is starting to get tender, pull the eggplant off the grill.
- Spread each eggplant slice with a nice thick coat of marinara sauce, add a bit of crumbled Italian sausage if desired, then sprinkle with breadcrumbs. Top with shredded cheese.
- Using a spatula, slide the eggplant slices back onto the “warm” side of the grill, cover the grill and cook until the cheeses are melted, checking often. Remove the eggplant from the grill and slide onto a serving plate.
- Serve hot, sprinkling with fresh basil leaves just before serving.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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