Grilled Eggplant Parmesan
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 small carrot, halved
- 1 small celery rib, halved
- 1 fresh rosemary sprig
- One 35-ounce can Italian peeled tomatoes
- Salt and freshly ground pepper
- 3 pounds Asian eggplants, ends trimmed, sliced lengthwise 1/3 inch thick
- 6 ounces part-skim mozzarella shredded (about 1 3/4 cups)
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely shredded fresh basil leaves
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