Grilled Eggplant Provolone with Spinato’s Marinara

Serving Size

{ 6 }


  • 3 good sized Eggplants
  • 4oz Spinato’s Italian dressing
  • 20 slices of provolone cheese
  • 1 24oz Jar Spinato’s Marinara
  • 3/4 Cup fresh grated Parmesan Cheese
  • Parsley or Basil minced and sprinkle as garnish (Optional)

*Dairy intolerant omit cheese


  • Cut off both ends of the eggplant. Trim all skin off and slice in ½ inch rounds. Lay all the eggplant on a paper towel and sprinkle with salt let stand for 10 min. flip over on new paper towel and repeat on the other side (This process removes excess water and tenderizes.)
  • Place Eggplant in a zip lock bag and add 4-6oz of Italian dressing, shake to cover thoroughly and let stand 20 min.
  • Grate your Parmesan cheese.
  • Heat grill to high.
  • Empty sauce into med sauce pan and warm on med heat.
  • Then place on low to keep warm.
  • Place eggplant on grill for 3-5 min, flip and grill 3-5 min then top with provolone cheese and melt.
  • Top with Spinato’s marinara.
  • Sprinkle with Parsley or Basil.

Pairs well with:

Chianti Wine
Red Zinfandel

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