In my Misfits Market box this week was perhaps the biggest eggplant I’d ever seen! I typically make eggplant parmesan the usual way of breading and either baking or air frying, but it’s grilling season so I got thinking of ways to replicate the flavor on the grill (I’d experimented before but there was just something about this edition that won hands down). Simply put, it was amazing and we never missed the breading one bit.

I sliced the eggplant, sprinkled it with sea salt and let it sit on paper towels for a couple hours to let the water drain out of it (making sure it doesn’t get soggy while cooking). Then I brushed it with rosemary-infused olive oil and sprinkled with pepper, garlic powder and red pepper flakes. I grilled it for about 5 minutes a side just to get some good flavor and marks on it.

I had a pot of sauce on the stove, so I threw some in a foil pan, added the grilled eggplant slices, and topped with mozzarella and asiago cheese (my new cheese obsession because I love the bite of it) till the sauce was hot and the cheeses were bubbly. Top with some fresh oregano (because that’s what I have in my garden. I would have used basil too if I’d had it!) and serve.

What’s your favorite way to adapt a cold-weather dish to summer? No matter what it is, I hope you enjoy it in good health and surrounded by people who bring you joy!