Whole Grilled Eggplants Topped with Marinara, Mozzarella & Basil
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.
Servings 4
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!