Grilled Eggplant Parm
I made this on the grill start to finish! It was delicious, you gotta make it. I used my Mama Mancini meatballs n sauce. You can use yours if you don’t have mine.
You’ll need:
- 1 large eggplant cut into 1/2″ rings
- 28 oz sauce
- 8 large meatballs.
- 1/2 lb mozzarella cut into cubes
- 1/2 cup grated pecorino romano cheese
- Fresh basil chopped
- Olive oil
Directions:
- Brush olive oil on both sides of the eggplant rings and grill a few minutes on each side till done
- Place the meatballs n sauce in a pot and heat on the grill until hot
- Spread a layer of sauce in a 9×9 baking dish then crush the meatballs into the balance of the sauce
- Layer the eggplant, s ome mozzarella, romano cheese then top with some crushed meatballs n sauce
- Repeat until all the eggplant is used and finish with the crushed meatballs, sauce, mozzarella, romano cheese and then the basil
- Place the baking dish in the center of the grill without the heat on under it (The heat should only be on the left and right of the baking dish not under it)
- Close the lid and maintain a 350 degree temperature for 15-30 minutes until the sides are bubbling
- Remove and let sit for a few minutes before serving
Daniel Mancini
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