📖 Instructions

1. Get that grill ready! Preheat your grill to medium heat, around 375°F (190°C). If you don't have a grill, a grill pan indoors will also do the trick, but nothing beats that smokey flavor!
2. Prep the eggplant: Slice the eggplants crosswise into 1/4-inch thick rounds. Place the eggplant slices in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture. I remember the first time I skipped this step... let's just say, the eggplant was not a happy camper.
3. Rinse and dry: After 30 minutes, rinse the eggplant slices thoroughly with water to remove the salt. Pat them dry with paper towels. This step is crucial, trust me!
4. Brush with olive oil: Brush both sides of the eggplant slices with olive oil. This will help them grill nicely and prevent them from sticking. Nobody likes a stuck eggplant.
5. Grill the eggplant: Place the eggplant slices on the preheated grill and cook for about 3-4 minutes per side, or until they are tender and have grill marks. Keep an eye on them; they can burn quickly!
6. Make the marinara sauce: While the eggplant is grilling, heat the olive oil in a saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic; burnt garlic is a no-no.
7. Add tomatoes and seasonings: Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce has thickened slightly. My grandma used to say, 'The longer it simmers, the better it tastes!'
8. Slice the mozzarella: While the sauce is simmering, slice the fresh mozzarella into 1/4-inch thick rounds. The smell of fresh mozzarella is just divine, isn't it?
9. Assemble the stacks: On a baking sheet, arrange a layer of grilled eggplant slices. Top each slice with a spoonful of marinara sauce and a slice of fresh mozzarella. Repeat the layers, ending with a slice of mozzarella on top. This is where the magic happens!
10. Grill the assembled stacks: Carefully transfer the baking sheet with the eggplant stacks onto the grill. Cover the grill and cook for about 5-7 minutes, or until the mozzarella is melted and bubbly. Watch closely to prevent burning! Alternatively, you can broil them in the oven for 2-3 minutes.
11. Garnish and serve: Remove the eggplant Parmesan stacks from the grill and garnish with fresh basil leaves. Serve immediately and enjoy! I like to pair it with a simple side salad for a complete meal.