Active Time

　　30 min

　　Total Time

　　30 min

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

　　

Ingredients

Makes 4 servings

　　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)

　　

Step 1

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

　　

Step 2

Prepare a gas grill for direct-heat cooking over moderate heat.

　　

Step 3

Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.

　　

Step 4

Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.

　　

Step 5

Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

　　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.