Grilled Eggplant Parmesan

Eggplant is one of my favorite vegetables. This is a recipe I make frequently in the summer time when I am using my grill (although a grill pan or George Foreman grill would work too). It's sort of a cross between an eggplant parmesan and a lasagne that substitutes eggplant for the lasagne noodles. It's delicious and low cal, especially when you use skim milk ricotta and low fat mozzarella. It's a great dish for vegetarians.

Grilled Eggplant Parmesan

Jar of marinara sauce (or make your own)
2 large eggplants
1 16 oz tub of ricotta cheese (I prefer the skim milk variety)
1 small onion, minced
1 egg
1 8 oz package of grated mozzarella (or grate your own)
Paremesan cheese- to taste
Bread crumbs (I prefer Panko because they make it so crispy)
Optional- sliced tomatoes
Olive oil
Salt and pepper

1. Slice the eggplant longitudinally in 1/4 inch slices.
2. Brush olive oil on each side of the eggplant slices and grill on both sides until semi-soft.
3. Remove from grill and stack on a plate, covered with a towel. This will continue steaming and softening the eggplant while you prepare the other ingredients.
4. Beat egg, add minced onion and ricotta and mix thoroughly.
5. Put layer of sauce in bottom of a lasagne pan.
6. Place slices of eggplant over the sauce.
7. Spread half of the ricotta over the eggplant slices, sprinkle a third of the mozzarella over the ricotta, and sprinkle parmesan cheese and salt and pepper (to taste) over the mozzarella.
8. Add another layer of eggplant and repeat.
9. Top with remaining eggplant slices (see photo above that shows arrangement of eggplant before adding topping).
10. Add remaining marinara (I usually end up using 3/4 of a jar of Bertolli, over all). Sprinkle top with remaining mozzarella and parmesan to taste.
11. Optional: Add sliced tomatoes to the top.
12. Sprinkle bread crumbs on top. Bake (covered with foil) at 375 for 15 minutes. Remove foil and bake for an additional 20 minutes or until bubbly. Let set for 15 minutes before serving.