Grilled Eggplant Parmigiana

Ingredients

• 15 ounce canned tomatoes crushed canned
• 2 pound eggplant italian
• 0.3 cup basil fresh coarsely chopped
• 0.3 cup basil fresh coarsely chopped
• 2  garlic clove finely chopped
• 0.3 cup olive oil 
• 0.3 cup parmesan finely grated
• 0.3 teaspoon pepper dried hot
• 0.5 teaspoon salt 
• 16 slices whole-milk mozzarella fresh thin (from a 1-lb block; not )

Equipment

• frying pan
• baking sheet
• oven
• baking pan
• grill
• aluminum foil

Directions

1. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds.
2. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes.
3. Remove from heat and stir in basil and parmesan.
4. Prepare a gas grill for direct-heat cooking over moderate heat.
5. Trim 1/4 inch off 2 opposite long sides of each eggplant.
6. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices.
7. Brush slices with remaining 2 tablespoons oil.
8. Grill eggplant, covered, turning over once, until tender, about 6 minutes total.
9. Transfer to a work surface.
10. Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant.
11. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.
12. Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.