Grilled Eggplant Parm Boats
Although available year-round, eggplant is at its peak in the summer and early fall. But when the weather is hot and the outdoors are calling, who wants to spend the time and effort breading and frying? This recipe has all the flavors of a classic eggplant parmesan, but in an easy, lightened-up, weeknight-friendly package. It’s also quite adaptable: If you don’t have a grill, char the vegetables on a grill pan in your kitchen! Want to make the entire thing on the grill? Cook your eggplant on a well-oiled grate, then assemble your “boats” in a cast-iron skillet (see Note below). When picking out your eggplant, look for one with some weight to it and firm, glossy skin.