Grilled Eggplant Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Round out this meatless but hearty main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries. Ingredients:
1 1/3 cups shredded four-cheese mix or pizza cheese |
2 tablespoons italian-style dry breadcrumbs |
1/3 cup plus 2 tablespoons thinly sliced fresh basil |
1 medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices |
8 ounces plum tomatoes, thinly sliced |
1/4 cup garlic-flavored olive oil |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
2. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
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