Grilled Eggplant Parmesan Boats

 Disclosure: This post is sponsored by Bertolli® via Mode Media. All opinions are my own.



Ingredients:
1 large eggplant
1-2 tablespoons olive oil
1/2 cup diced fresh mushrooms
1/2 cup diced onion
1/2 diced bell pepper
3 minced garlic cloves
1 tsp dried basil (or fresh)
1 cup Bertolli® Tomato and Basil Sauce
1/2 cup hand-grated high quality Parmesan cheese

Directions:


1. Slice eggplant in half and with a spoon, scoop on the seeds and discard.
2. Brush eggplant halves with olive oil.
3. In a large piece of aluminum foil, combine mushrooms, onion, basil, garlic bell pepper and sauce and mix well.
4. Close edges of aluminum foil and create a "packet".

5. Turn the grill on and place eggplant halves face down and put on packet of vegetables.

6. Flip eggplant after about 5-7 minutes or when one side is brown and turn over the foil packet.


7. Once vegetable sauce is cooked, flip over eggplant and fill with chunky vegetable sauce mixture.
8. Cover in a blanket of Parmesan cheese and let melt for a couple of minutes.
Enjoy! This pairs well with garlic bread.

My husband is obsessed with eggplant Parmesan and very much enjoyed this meal. He was loving every single bite! The recipe was fairly easy to make so I will be making it again.

For this recipe, we used Bertolli® Tomato and Basil Sauce which was absolutely delicious. It was very fresh which is what Troy and I look for in a sauce. The closer it tastes to garden fresh cooked tomatoes, the better. I loved the basil flavor in the sauce. It made the perfect flavor for a summer meal.


We love simple Italian meals. The Italians seem to live life simply and fully with family, friends, fun and lots of delicious food. In the summer, there is nothing like sitting outside eating a delicious meal with the ones you love.

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