This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Deconstructed Grilled Eggplant Parmesan

1 medium eggplant
8 ounces plum tomatoes, thinly sliced
4-8 ounces fresh mozzarella cheese, sliced
fresh basil leaves
¼ cup olive oil
fresh Parmesan cheese, shaved

Preheat oven to 350˚.

Slice eggplant into ¼” slices. Brush one side of the eggplant slices with oil. Place, oiled side down, on a grill or grill pan over medium heat until the bottom side is tender and grill marks appear, about 3 minutes. Brush the other side of eggplant slices with oil, turn over, and grill another 3 minutes. Remove from the grill or grill pan, and top each slice with a basil leaf or two, a tomato slice and a slice of mozzarella. Place the vegetable stacks on a sheet pan, and bake until the tomatoes are tender and the cheese has melted, about 7 minutes.