New Jersey Grilled Eggplant Parmesan Stack

Introduction

This recipe puts a fresh New Jersey twist on classic Eggplant Parmesan by grilling everything to perfection on the Arteflame grill. You’ll love the beautiful layers of grilled eggplant, melty mozzarella, and rich marinara—all infused with a deep, smoky flavor only the Arteflame can deliver. With no need for an oven or pans, this is the perfect outdoor recipe for entertaining or elevating your weeknight dinner.

Ingredients

• 2 large New Jersey-grown eggplants, sliced into 1/2-inch thick rounds
• 3 tablespoons unsalted butter (for grilling)
• 1 1/2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• Salt and black pepper to taste
• Optional: red pepper flakes for extra heat

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour vegetable oil onto the napkins to saturate them.
3. Stack firewood in a teepee shape over the soaked napkins.
4. Light the napkins and let the fire burn for about 20 minutes until the cooktop is up to temperature.

Step 2: Prepare the Eggplant

1. Lightly season the eggplant slices with salt and let them rest for 10 minutes to release excess moisture.
2. Pat the slices dry to prevent sogginess during grilling.

Step 3: Grill the Eggplant

1. Add butter to the Arteflame flat griddle, closer to the center for higher heat.
2. Place the eggplant slices directly on top of the buttered zone in a single layer.
3. Sear each side for about 3–4 minutes or until golden brown and tender.
4. Move cooked eggplant slices to a cooler side of the cooktop to keep warm.

Step 4: Assemble the Stacks

1. On a medium-heat section of the cooktop, assemble each stack by layering: one grilled eggplant slice, a spoonful of marinara, mozzarella, then a sprinkle of Parmesan.
2. Repeat the layers twice, finishing with marinara and a generous topping of cheese.
3. Let the stacks melt and heat through on the grill for about 5–7 minutes until the cheese is bubbly and gooey.

Step 5: Finish and Serve

1. Sprinkle the chopped basil over each stack before serving.
2. Optional: add a pinch of red pepper flakes for a kick.
3. Use a wide spatula to carefully transfer the stacks to plates and serve hot.

Tips

• Use butter instead of olive oil for a richer, deeper flavor when grilling.
• Shift stacks around the cooktop to control the heat and avoid burning cheese.
• Use the inner cooktop area to melt the cheese faster if desired.
• Grill multiple stacks at once—there's plenty of room on your Arteflame!
• Reserve the eggplant's moisture by not over-salting; just a light sprinkle is enough.

Variations

1. Caprese Style: Add sliced fresh tomato and fresh mozzarella between layers and finish with balsamic drizzle.
2. Spicy Sausage: Add pre-cooked spicy Italian sausage slices between layers for a bold, meaty kick.
3. Mediterranean: Use kalamata olives, grilled red peppers, and feta cheese for a tangy twist.
4. Pesto Mozzarella: Use basil pesto instead of marinara for a fresh, herbaceous flavor.
5. Vegan Delight: Substitute cheeses with vegan alternatives and use a roasted garlic tomato sauce.

Best pairings

• Grilled garlic bread on the Arteflame flat griddle
• Fresh green salad with lemon vinaigrette
• Chilled Pinot Grigio or rustic Chianti
• Grilled zucchini or asparagus
• New Jersey corn on the cob, grilled and buttered

Conclusion

The New Jersey Grilled Eggplant Parmesan Stack is a perfect way to enjoy farm-fresh produce with gourmet flavor—all grilled to perfection right on your Arteflame. These hearty, cheesy stacks will impress guests and bring a restaurant-quality experience straight to your backyard grill with virtually no clean-up. Once you try it, it’ll become a year-round favorite.