Whole Grilled Eggplants topped with Marinara, Mozzarella & Basil

Whole Grilled Eggplants topped with Marinara, Mozzarella & Basil

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.

About Bertolli Pasta Sauce

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).

Key Ingredients In This Recipe

Eggplant

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.

How to Make Grilled Eggplant

1. Salt eggplant. Sprinkle the flesh sides of the eggplants with salt and let sit for 30 minutes.
2. Cross-hatch eggplant. Heat grill or grill-pan to medium-high. Pat the eggplant dry and cut ½” deep cross-hatch cuts in the flesh of the eggplant.
3. Season eggplant. Drizzle with olive oil and season with pepper.
4. Grill eggplant. Add each half to the grill, cut side down, cooking until grill marks appear, about 5 minutes. Flip and grill until tender, about an additional 2 to 3 minutes. Remove and set aside on a rimmed baking sheet.
5. Heat broiler. Heat broiler to high heat.
6. Melt mozzarella. Add the pasta sauce to a medium saucepan over medium heat and heat through. Spoon the sauce over the eggplant cut-side and top with mozzarella. Broil until the mozzarella has melted, about 2 minutes.
7. Serve. Arrange on a platter garnished with basil and serve immediately. Enjoy!

Tips and Tricks for This Recipe

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!

Other Recipes to Try

If you enjoy this recipe, I recommend checking out these:

• Eggplant Parmesan with Burrata
• Greek Moussaka
• Ratatouille Gratin

Whole Grilled Eggplants Topped with Marinara, Mozzarella & Basil

Print Pin

Prep Time 35 mins

Cook Time 10 mins

Serves 4

US Customary – Metric

Ingredients:

• 3 American eggplants, halved
• Kosher salt, as needed
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper, as needed
• 1 (24 ounce) jar Bertolli Organic Marinara Pasta Sauce
• 8 ounces fresh mozzarella, torn into pieces
• Fresh basil leaves, for garnish

Instructions:

• Sprinkle the flesh sides of the eggplants with salt and let sit for 30 minutes.
• Heat grill or grill-pan to medium-high. Pat the eggplant dry and cut ½” deep cross-hatch cuts in the flesh of the eggplant.
• Drizzle with olive oil and season with pepper.
• Add each half to the grill, cut side down, cooking until grill marks appear, about 5 minutes. Flip and grill until tender, about an additional 2 to 3 minutes. Remove and set aside on a rimmed baking sheet.
• Heat broiler to high heat.
• Add the pasta sauce to a medium saucepan over medium heat and heat through. Spoon the sauce over the eggplant cut-side and top with mozzarella. Broil until the mozzarella has melted, about 2 minutes.
• Arrange on a platter garnished with basil and serve immediately. Enjoy!

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