- 2 medium eggplants, sliced 1-inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup cheese, shredded part-skim Mozzarella
- 1/4 cup cheese, shredded Parmesan
- 2 cups marinara sauce, jarred or homemade
- Chili flakes, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Pre-heat grill over high heat and brush both sides of eggplant slices with olive oil using a pastry brush. Sprinkle with salt and pepper.
When grill is hot, lay eggplant slices in a single layer and grill for 3 to 4 minutes per side or until tender. Remove from grill and place in a shallow baking dish. Top each slice of eggplant with one or two tablespoons of marinara, a tablespoon of shredded Mozzarella and a teaspoon of Parmesan cheese.
Grill the pan of eggplant, uncovered, until cheese is fully melted, about 3 to 4 minutes.
Serve eggplants stacked on top of one another and sprinkle with chili flakes to serve, if desired.