Grilled Eggplant Parmesan

Ingredients

• \1 1/2 pound seggplant , slice d lengthwise into 1/2-inch-thick planks
• \1 1/2 teaspoon splus pinch table salt , divided
• 1/2 cup panko bread crumbs
• 7 tablespoon sextra-virgin olive oil , divided
• 2 garlic clove s , minced
• 1 (28-ounce) can crushed tomatoes
• 1 ounce Parmesan cheese , grated (1/2 cup)
• 1/4 cup chopped fresh parsley or basil, divided
• 1/4 teaspoon sugar
• 4 ounce swhole-milk block mozzarella cheese , shredded (1 cup)

Instructions

1. Sprinkle eggplant slices all over with 1 teaspoon salt and let sit for 15 minutes. Cook panko, 2 tablespoons oil, and pinch salt in 12 inch skillet over medium heat, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl and wipe skillet clean with paper towels.
2. Cook 2 tablespoons oil and garlic in now empty skillet over medium high heat, stirring often, until fragrant, about 1 minute. Stir in tomatoes; reduce heat to medium low; and cook until slightly thickened, about 5 minutes. Off heat, stir in Parmesan, 2 tablespoons parsley, sugar, and remaining ½ teaspoon salt. Cover to keep warm.
3. Brush eggplant all over with remaining 3 tablespoons oil.
4. Grill eggplant over hot fire until charred, 3 to 5 minutes.
5. Flip eggplant.
6. Spread about 1 tablespoon sauce over each eggplant slice, then sprinkle mozzarella evenly over top.
7. Grill until eggplant is tender and cheese is melted, 3 to 5 minutes.
8. Transfer eggplant to serving platter and sprinkle with panko and remaining 2 tablespoons parsley.
9. Serve, passing remaining sauce separately.