Grillad aubergine parmesan

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1. 1
   Trim the top and bottom off of the eggplant and cut each eggplant into ¼ inch thick slices lengthwise. Place the slices in an even layer on a rimmed baking sheet. Spray with nonstick cooking spray and season with salt and pepper on both sides of the slices.
2. 2
   Preheat the grill to medium-high and lightly oil the grates. Place the seasoned eggplant on the grill in an even layer. Cook, flipping a few times, until the eggplant is soft and has nice grill marks on both sides, about 10 minutes. Remove the eggplant to the rimmed baking sheet.
3. 3
   Prepare the grill for indirect grilling, and heat covered to 425 F to 450 F.
4. 4
   Meanwhile, in a medium bowl combine ricotta, egg and grated Parmesan cheese.
5. 5
   Cover the base of a 10-inch cast iron skillet with a heaping ½ cup of the marinara sauce. Layer the eggplant to cover the sauce, 5-6 slices. Top with a third of each the basil, mozzarella, and ricotta mixture. Repeat the layers two more times starting with the sauce and ending with the cheeses, being sure to spread the sauce into an even layer. Top the last layer with the remaining sauce and spread to cover completely.
6. 6
   Cover tightly with foil and transfer the skillet to the indirect side of the grill and close the lid. Cook for 40 minutes, then remove the foil. Close the grill lid and cook for an additional 10 minutes, until the sauce has tightened up.
7. 7
   The pan will be very hot, use caution removing it from the grill. Let sit for 10 minutes then top with remaining basil. Cut into wedges and serve.