Prep Eggplant per blog post. Either soak or salt for 30 min.

If you are grilling the eggplant

• Preheat the grill and drizzle olive oil over the eggplant. Make sure to evenly coat them with the oil as much as possible so it doesn't stick to the grill grate.
• Grill the eggplant until fork tender, flipping halfway through. About 5 min ech side. Work in batches if necessary. Set aside.

To Bake the Eggplant

• Preheat oven to 400°F. Line 2-3 baking sheets with parchment paper or coat them liberally with olive oil.
• Drizzle olive oil onto the eggplant, making sure they are lightly coated, then place the eggplant on the baking sheet in a single layer. Bake for 5-10 min then flip and bake for another 5 min or until fork tender.

Assemble The Eggplant Parmesan

• Using a 10 inch cast iron skillet or a 13x9 baking dish, coat with a bit of butter or oil.
• Spoon a small amount of tomato sauce in the bottom of skillet or baking dish. making sure to use enough sauce to coat the entire bottom lightly.
• Layer your eggplant on the bottom of the pan. Then add a layer of sauce, evenly sprinkle with mozzarella cheese.
• Place the next layer of eggplant on top and continue to layer with sauce and cheese until all eggplant is used up.
• Once all eggplant is layered, coat the top with sauce, mozzarella cheese and parmesan cheese. Sprinkle the eggplant parmesan with salt and black pepper if desired.
• Bake or grill until mozzarella is melted and and the sauce is bubbly. About 10-15 minutes on the grill, or 30 minutes in the oven.