Grilled Eggplant Parm Recipe | Valerie Bertinelli
Start your morning with this Grilled Eggplant Parm recipe. Easy to prepare, absolutely delicious, and perfect for a crowd. Get the recipe now.
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Cooking tools:
- Grill
- Grill pan
- Baking dish
- Skillet
- Oven
- Stove
- Pastry brush
- Tongs
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
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
- 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
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