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Grilled Eggplant Parmesan
adapted from a America's Test Kitchen recipe
1½ pounds eggplant, sliced lengthwise into ½-inch-thick planks 1½ teaspoons plus pinch table salt, divided ½ cup panko bread crumbs 7 tablespoons extra-virgin olive oil, divided 2 garlic cloves, minced 1 (28-ounce) can crushed tomatoes 1 ounce Parmesan cheese, grated (½ cup) ¼ cup chopped fresh parsley or basil, divided ¼ teaspoon sugar 4 ounces whole-milk block mozzarella cheese, shredded (1 cup)
Sprinkle eggplant slices all over with 1 teaspoon salt and let sit for 15 minutes. Cook panko, 2 tablespoons oil, and pinch salt in 12-inch skillet over medium heat, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl and wipe skillet clean with paper towels.
Cook 2 tablespoons oil and garlic in now-empty skillet over medium-high heat, stirring often, until fragrant, about 1 minute. Stir in tomatoes; reduce heat to medium-low; and cook until slightly thickened, about 5 minutes. Off heat, stir in Parmesan, 2 tablespoons parsley, sugar, and remaining ½ teaspoon salt. Cover to keep warm.
Brush eggplant all over with remaining 3 tablespoons oil. Grill eggplant over hot fire until charred, 3 to 5 minutes. Flip eggplant. Spread about 1 tablespoon sauce over each eggplant slice, then sprinkle mozzarella evenly over top. Grill until eggplant is tender and cheese is melted, 3 to 5 minutes. Transfer eggplant to serving platter and sprinkle with panko and remaining 2 tablespoons parsley. Serve, passing remaining sauce separately.