Name: Grilled Eggplant Parmigiana
Cook time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1/4 cup olive oil; 2 garlic cloves, finely chopped; 1/4 teaspoon dried hot red-pepper flakes; 1 (15-ounce) can crushed tomatoes; 1/2 teaspoon salt; 1/4 cup coarsely chopped fresh basil; 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup); 4 small Italian eggplants (1/2 pound each); 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Image may contain Plant Food Pork Dish Meal Eggplant and Vegetable

Grilled Eggplant ParmigianaRomulo Yanes

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

Cooks' note:

Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.

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