Step 1

HEAT BBQ GRILL to 450-500 F/232-260c. This will be Medium-High heat on larger grills and High on smaller grills. See Note 3 for oven instructions.

Step 2

GRILL EGGPLANT: Slice off both ends of eggplant. Cut off purple skin if you like, but not necessary. Cut 1/4 inch slices. Brush (don't drizzle) both sides of each slice with olive oil. Alternatively, spray both sides with an oil like Pam. This will use less oil. Lightly sprinkle with salt. Grill for 3 minutes per side or until eggplant is browned and tender.

Step 3

SAUTE TOMATOES: While eggplant is grilling, roughly chop tomatoes. Heat a sauce pan to medium high and add 1 tablespoon oil. Squeeze some of the juice and seeds from tomatoes, then add to sauce pan. Lightly sprinkle with salt and pepper (about 1/4 tsp). Add a pinch of sugar to enhance the flavor if desired. Cook, stirring occasionally, until most of the liquid evaporates, about 6-8 minutes. Turn off heat and stir in Pesto.

Step 4

ASSEMBLE EGGPLANT PARMESAN: You will make 2 layers. Line a pan (that can go on a grill) with foil sprayed with oil, or parchment (Note - for easy cleanup. I use a 9 x 13" baking pan (it will only cover the middle - about half - or a 10" cast iron skillet. Layer 1: Place 2 tablespoons tomato mixture on the bottom (covering about 10 inches by 8 inches). Start with a layer of eggplant (use half the slices, slightly overlapping), top with half the tomato mixture, then half the Mozzarella. Layer 2: Repeat for 2nd layer. Sprinkle Parmesan cheese on top.

Step 5

GRILL EGGPLANT PARMESAN: Place pan on grill. Close lid. l lower the heat to low or medium on the grill under the pan. Grill, uncovered for 10-12 minutes until cheese is bubbly and starting to brown on top. Sprinkle with chopped basil. Let sit 5 minutes to set, then serve immediately.