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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.
Course Main Course
Cuisine Italian
Keyword basil, eggplant, marinara, mozzarella
Prep Time 35 minutes
Cook Time 10 minutes
Servings 4


  • 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


  • 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!