So you love summer grilling but are getting a little bit tired of it all. That pot of chili simmering on the back burner or a chicken casserole in the oven is beginning to sound like something you want. (Smells, good, huh?) Salads truly make you a happy camper, but your mouth is just a wee bit sick of chewing…chewing…chewing. Welcome a new girl on your cooking block: grilled eggplant lasagna. You might rather think of it as Eggplant Parmesan Stacks or just Eggplant Parmesan–and you can– but as I recently realized: there’s mozzarella in this gorgeous and quick summer dinner. Which makes it more like lasagna, right? You call it whatever you like, but make it.
This meal looks and feels like pasta, but there’s no pasta in sight, making it perfect for a gluten-free meal. Seems a bit like meat, but the meat stayed at the store while the vegetables came home to play. (Scroll down for notes for both G-F and vegan.) There’s little to it but grilling the eggplant and zucchini, topping the eggplant with fresh mozzarella, then layering it all on the plate with warm marinara and shaved Parmesan. A few flakes of crushed red pepper add zing, if you like, and a plate lined with greens tidies the whole thing up and makes it both beautiful and healthful. Try this, even if you’re unsure about eggplant: Continue reading