A lighter alternative to traditional eggplant parmigiana, these single-serving eggplant towers are a wonderful summer meal. They are a much easier, faster and lighter version of the hearty traditional dish because the eggplants are grilled, not fried. Served hot or cold, this vertical rendition of the parmigiana is sure to impress your guests.

Ingredients

• 3-4 large eggplants
• 400 g tomato sauce or Baby Roma (Datterino) tomatoes
• 200 g mozzarella or any type of spun paste cheese like scamorza
• 60 g grated Parmigiano Reggiano
• 1 garlic clove, halved 
• 25 g oregano
• Basil leaves
• Salt and black pepper
• Extra virgin olive oil

Preparation

Preheat the oven to 200°C (392°F). Meanwhile, sauté garlic in a pan over medium heat. Stir in the tomato sauce with some salt and a pinch of oregano. While the sauce is cooking, cut the eggplants into rounds, approximately 1.5 cm (or just short of 5/8 inches) thick. Let the eggplants “sweat” by sprinkling salt over all of the slices, then stack them in a colander and let them rest for 10-15 minutes. Pat the eggplants dry with paper towels. Grill the eggplant rounds on both sides in a non-stick pan or grill, 4 minutes on each side.

Meanwhile, shred the mozzarella, put it in a colander and let it drain. Set the eggplant rounds on a baking sheet lined with parchment paper and season with salt and pepper. When the tomato sauce is ready, add a drizzle of oil and season the eggplant rounds. Top the centre of each eggplant round with two tablespoons of tomato sauce and garnish with a leaf of basil.

Cut the scamorza cheese (or another spun paste cheese) into slices and place on top of the tomato sauce. Place a second piece of eggplant on top and cover the entire surface with the tomato sauce and some shredded mozzarella. Sprinkle generously with Parmigiano Reggiano. 

Bake for about 25 minutes or until the mozzarella melts. Let cool. Garnish the eggplant towers with some fresh thyme before serving.