Grilled Eggplant Parmesan

Ingredients

cups shredded four-cheese mix
2 tablespoons Italian-style dry breadcrumbs (*)
cup thinly-sliced fresh basil plus
2 tablespoons thinly-sliced fresh basil
1 medium eggplant - (abt 1 lb) cut lengthwise
into 1/2"-thick slices
8 ounces plum tomatoes thinly sliced
Salt to taste
Freshly-ground black pepper to taste
1/4 cup garlic-flavored olive oil
2 tablespoons freshly-grated Parmesan cheese

Preparation

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.
3
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.
4
Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
5
This recipe yields 2 servings;
6
Can be doubled.
7
Comments: 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 tiramisu topped with berries.

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About

(*) No need to add breadcrumbs to any variation of Eggplant Parmigiana, especially when eggplants are grilled. It brings to dish nothing else than extra-calories.

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Yield:

2.0 servings

Added:

Sunday, December 6, 2009 - 10:52pm

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