Preparation time: 10 minutes
Waiting time: 20 minutes
Cooking time: 25 minutes
 

In season, there's nothing like eggplant cooked on the grill to create a summery new twist on eggplant parmigiana!

Out of season, you can cook the eggplant under the broiler.

Barbecue

1. Wash the eggplant; slice it with a mandolin into even, not too thick slices.
2. Place them on a baking sheet and sprinkle with salt. Leave for 20 minutes. Pat dry with paper towels and brush with olive oil.
3. Grill over high heat on both sides.

Assembly

1. In a bowl, combine the cheeses, egg yolk, garlic, basil, oregano, salt and pepper. Pour 125 ml (1/2 cup) tomato sauce into the bottom of a gratin dish.
2. Place 6 slices of eggplant on the sauce; top with the cheese mixture and finish with a layer of eggplant slices. Bake in a 200° C (400° F) oven for about 20 minutes, or until the sauce is boiling.
3. Heat the remaining tomato sauce in a small saucepan or in the microwave.
4. Place 1 serving of eggplant (2 stacked slices) on each plate and spoon on some sauce. Sprinkle with parmesan and garnish with basil leaves.