Grilled Parma Eggplant

Ingredients:

• 1/3 tbsp. + 1 tbsp. l. olive oil
• 1 clove garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1 can (425 g) of canned pureed tomatoes
• 2 tbsp pitted olives, chopped
• 1 sprig basil + 1/4 cup thinly sliced ​​leaves, for serving
• 2 tbsp (30 g) butter
• 1 large eggplant, sliced ​​into 0.5 cm thick circles.
• 340 g mozzarella, sliced ​​0.5 cm thick.
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat oven to 220°C.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add the pureed tomatoes, olives, 1/4 cup water, and a sprig of basil and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Season with salt and remove the basil sprig. Remove from heat, add the butter, and stir to combine.
3. Meanwhile, preheat a grill to medium-high heat (or a grill pan). Brush both sides of the eggplant slices with the remaining 1/3 cup olive oil and season with a little salt and pepper. Grill, turning once, until tender and marked, about 4 minutes per side.
4. Spread about a third of the sauce in the bottom of a small 20x25 cm rectangular baking dish. Top with half the eggplant and half the mozzarella, spreading it evenly over the surface of the dish. Repeat with another 1/3 of the sauce and the remaining eggplant and mozzarella. Drizzle with the remaining sauce and sprinkle with Parmesan.
5. Bake until the sauce thickens and comes to a simmer and the cheese is browned, about 30 minutes.
6. Sprinkle the dish with chopped basil and serve warm.