sliced fresh basil, oregano, and shaved Parmesan cheese to garnish
Instructions
Place the eggplant slices in a large deep bowl or pan. Dissolve the salt in the warm water and pour it over the eggplant. Pour the cold water over it. The eggplant will float so find something to weigh it down- I flip a bowl upside down and place it right on top of the eggplant. Let it stand for 30 minutes.
While the eggplant soaks, gather the rest of your ingredients. I like to put everything on a tray so that cooking outside is a little easier because once you start grilling this goes fast! A small bowl for the oil + a brush is helpful. You'll also want to have a clean plate, a spatula, and a spoon for the sauce.
Combine the 3 Tablespoons Panko bread crumbs with the 2 teaspoons olive oil.
Heat the grill to about medium.
Drain the eggplant and pat it dry. Brush one side with the olive oil, sprinkle with the kosher salt if desired, and place the slices, oil side down, on the hot grill.
Cook for a couple minutes- until nice grill marks appear on the side touching the grill. While the eggplant cooks, brush the top with olive oil.
FLIP!
While the eggplant cooks on the second side, spoon tomato sauce onto each slice.
When the second side is done, remove the slices to the clean plate. Sprinkle with the mozzarella cheese, and then the bread crumbs.
Top with the fresh basil, oregano, and shaved Parmesan. Serve immediately.
Recipe by Sugar Dish Me at https://www.sugardishme.com/grilled-eggplant-parmesan/