Grilled Eggplant Parm Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1 clove garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• One 15-ounce can crushed tomatoes
• 2 tablespoons pitted Kalamata olives, chopped
• 1 sprig basil, plus 1/4 cup thinly sliced leaves, for garnish
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper
• 1 large eggplant, cut into 1/4-inch rounds
• 12 ounces fresh mozzarella, sliced 1/4-inch thick
• 1/4 cup grated Parmesan