Grilled Eggplant Parmesan recipes

- 1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
- 1 1/3 cups shredded mozzarella cheese
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup garlic-flavored olive oil
- 1/3 cup thinly sliced fresh basil
- 2 tablespoons dry Italian seasoned breadcrumbs
- 8 ounces plum tomatoes

- 1 garlic clove, minced
- 1 tablespoon grated Parmesan cheese
- 1 small eggplant, peeled and cut into 1/4 inch slices
- 1 tablespoon minced fresh basil
- 1/2 cup shredded mozzarella cheese
- 1 medium tomato, thinly sliced
- 2 tablespoons olive or vegetable oil

- 1 egg
- 1 eggplant
- cooked pasta
- pepper
- 2 cups spaghetti sauce
- 1 cup olive oil
- salt
- 1 1/2 cups breadcrumbs
- 2 cups mozzarella-parmesan cheese blend
- 1/2 cup milk

- 1 bunch fresh basil
- 3 cups marinara sauce (Such as Trader Joe's)
- 1 lb mozzarella cheese
- salt and pepper
- 8 ounces parmesan cheese
- 2 medium eggplant

- 8 tablespoons olive oil
- 4 cups pasta sauce
- 1/2 cup chopped fresh basil
- 1 eggplant, cut into 3/4 inch slices
- 1 egg, beaten
- 6 ounces shredded mozzarella cheese
- 1 1/2 tablespoons salt
- 1/2 cup grated Parmesan cheese
- 8 ounces ricotta cheese

- 4 cups Italian seasoned bread crumbs
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 6 cups spaghetti sauce, divided
- 1/2 teaspoon dried basil
- 1/2 cup grated Parmesan cheese, divided
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten

- 1/4 cup spaghetti sauce
- 3 tablespoons grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup dried bread crumbs, seasoned
- 1 tablespoon water
- 1 egg
- 1/4 teaspoon crushed red pepper flakes
- 1 small eggplant, cut into 3/4 inch thick slices