These wonderful young eggplants have been sprouting from my plants. And I decided to make Eggplant Parmesan minus the breading and frying. So I sliced the eggplant lengthwise, oiled them and put them on the grill skin and all. While they were on the grill I made a fresh tomato sauce using my standard recipe:
Put a few chopped cloves of garlic and one or two chopped hot peppers to cook in hot olive oil in a frying pan, do not let the garlic burn! but after 2 minutes, add 2-3 cups of fresh chopped tomatoes into the oil with 1/2 salt and 1/2 cup of chopped fresh basil, turn up the heat for a few minutes, and then let simmer on a lower heat for 5-6 minutes to let the sauce thicken. Once it has thickened, add more (1/4 cup) of basil. It is done!
Next, begin to make the Eggplant Parm. Layer the grilled eggplant in a casserole dish, starting first with a few spoons of the sauce. Sprinkle each layer with grated Parmesan and grated Romano. Repeat for three or four layers. Bake in a 350 oven for 20-30 minutes. Delicious!!!