instructions Preheat a gas grill or prepare a fire in a charcoal grill.
ingredients 2 medium eggplant
instructions Trim the eggplant and cut lengthwise into 1/4-inch-thick slices, discarding the first and last slices from each one; you should have 12 slices.
ingredients About 3 tablespoons extra-virgin olive oil
instructions Lay the slices on a baking sheet and lightly brush on both sides with olive oil, using about 3 tablespoons oil.
instructions Place on the grill and cook, turning once, until golden brown and soft, about 2 minutes on each side; return the slices to the baking sheet as they are cooked.
3/4 cup toasted bread crumbs
2 teaspoons chopped fresh thyme
3/4 cup Basic Tomato Sauce
instructions In a small bowl, combine the bread crumbs, thyme, and tomato sauce.
instructions Lay the eggplant slices out on a work surface, with a narrow end toward you.
instructions Divide the bread crumb mixture among them, using a scant 1/4 cup for each and placing it on the lower half of each one.
ingredients 1/2 cup freshly grated Parmigiano-Reggiano
8 ounces fresh mozzarella (cut into 12 thin slices)
instructions Sprinkle with the grated Parmigiano and lay the slices of mozzarella on top.
instructions Fold the tops of the eggplant slices over to create little packages and transfer to a clean baking sheet.
instructions Refrigerate for at least 1 hour, or as long as overnight, to marry the flavors.
instructions Preheat the gas grill again or prepare another fire in the charcoal grill.
ingredients About 2 tablespoons extra-virgin olive oil
instructions Carefully brush the eggplant packets on both sides with the remaining 2 tablespoons olive oil.
instructions Place them gently on the hottest part of the grill and cook, unmoved, for 2 minutes, or until nice grill marks appear on the first side.
instructions Gently flip over with a large spatula and cook for 2 more minutes, or until marked on the second side and hot throughout.
ingredients 12 fresh basil leaves, cut into chiffonade (thin slivers)
instructions Carefully transfer the packets to a platter and sprinkle with the basil.
instructions Serve hot or at room temperature.