This post is sponsored by Bertolli® Pasta Sauce.
This Tuscan-inspired grilled eggplant recipe topped with Bertolli® Organic Marinara Pasta Sauce and melted mozzarella makes a delicious and quick side or vegetarian entrée. Better yet, it comes together quickly in under 30 minutes.
Using a high-quality jarred sauce like Bertolli pasta sauce simplifies meal prep while still creating a vibrant, flavorful dish. It’s one less thing to leave simmering on the stove for hours! Just grab the pasta sauce from your pantry when needed and reheat in the microwave or on the stove before serving. Bertolli pasta sauces are a pantry staple of mine, and I keep several jars stocked because their simple, premium ingredients and carefully crafted Tuscan recipe add beautiful flavor to any dish. This particular sauce features fresh, organic garlic, tomatoes and Italian herbs (and it’s 100% certified organic by the USDA).
I also love nothing more than fresh eggplant during the summer and fall months. As the meaty eggplant halves cook on the grill, they become extremely tender and slightly smokey for a lighter spin on eggplant parmesan. When selecting eggplant at the store or farmer’s market, look for firm, slightly heavier ones without brown spots or blemishes. If a grill is not available to you, simply create this recipe on the stove using a grill pan – it will still mimic those nice char marks you get from grilling!
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