Grilled Eggplant with Smoked Mozzarella and Creamy Tomato-Basil Sauce

Serves 4

4 (½-inch thick) slices eggplant

Olive oil (for brushing)

Salt and pepper (to taste)

4 slices smoked mozzarella

¼ cup finely chopped fresh flat-leaf parsley

¼ cup grated Parmesan cheese (Parmigiano-Reggiano)

Creamy Tomato-Basil Sauce:

1 (8-ounce) can tomato sauce

2 tablespoons olive oil  

3 cloves garlic (minced)

2 tablespoons finely chopped fresh basil

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon granulated sugar

½ cup ricotta cheese

1 tablespoon heavy cream

Salt and pepper (to taste)

1. Brush eggplant slices with oil on both sides. Season with salt and pepper. Place slices on hot, oiled grill grate and cook for approximately 4-5 minutes per side. During last minute of grilling, place a slice of cheese on each.
2. To prepare sauce, combine tomato sauce, oil, garlic, basil, onion powder, oregano, thyme, rosemary, and sugar in a saucepan. Bring to a simmer, stirring constantly. Add ricotta cheese and heavy cream. Continue to simmer, stirring constantly over low heat for 3-4 minutes. Season with salt and pepper to taste.
3. Spoon sauce over grilled eggplant and cheese. Garnish with parsley and parmesan.