Grilled Eggplant Parmesan

Preheat grill to medium-high (400°F to 450°F). Brush tomato halves and onion rings evenly with 1 tablespoon oil. Oil the grill grates (see Tip); grill the tomatoes and onions, uncovered, until charred in spots and softened, about 4 minutes per side. Transfer to a cutting board; let stand until cool enough to handle, about 5 minutes.

Peel skin from the tomatoes and gently press the tomatoes to remove seeds; discard skin and seeds. Roughly chop the tomatoes and finely chop the onions; transfer to a medium bowl. Stir in garlic and ¼ teaspoon each salt and pepper. Cover the bowl to keep warm and set aside.

Brush both sides of eggplant planks evenly with 2 tablespoons oil; sprinkle evenly with the remaining ¼ teaspoon each salt and pepper. Oil the grates again; grill the eggplant, uncovered, until lightly charred on the bottom, 4 to 5 minutes. Flip and grill, uncovered, until just tender, about 3 minutes. Top the eggplant evenly with mozzarella. Grill, covered, until the cheese melts, about 2 minutes. (The cheese may release some liquid as it melts; tilt the eggplant using a spatula to drain any excess liquid as needed.) Transfer the eggplant to a platter.

Heat the remaining 1 tablespoon oil in a small nonstick skillet over medium heat. Add panko; cook, stirring often, until toasted, about 2 minutes. Combine the toasted panko and Parmesan in a small bowl. Using a slotted spoon, spoon the reserved tomato sauce evenly over the eggplant. Sprinkle the panko mixture over the sauce. Garnish with basil, if desired.