During the summer months, I try to use my BBQ as much as possible. I went to the local farm in Freehold and bought skinny eggplants and fresh plum tomatoes. With fresh mozzarella and the basil from my garden, I am all set to make Eggplant Parmigiana.

Here’s a simple recipe. Select the skinny eggplants because they usually have fewer seeds. Slice them and put them in a colander with salt and a weight in order to extract some of the acids. I used a small watermelon on top of a plate and left it overnight.

For the sauce, I roasted the tomatoes on the BBQ. Let them cool, then peel them and combine the pulp with chopped garlic, basil, and Extra Virgin Olive Oil. Roasting vegetables brings out the sweetness. Coat the slices of eggplant with egg and flour for a quick fry. After frying, layer the eggplant in a tray with the sauce and don’t forget a layer of ricotta mixed with egg.

Spoon some of the remaining sauce on top with shredded mozzarella and fresh basil. Set it in the BBQ for approximately 20 minutes. Now you can enjoy eggplant parmigiana during the summer without turning on the oven and heating up the house. Enjoy!

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