Grilled Eggplant Parmesan
(*) 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.
Total Steps
4
Ingredients
11
Tools Needed
3
Ingredients
- 2 tablespoons freshly-grated Parmesan cheese
- 1/4 cup garlic-flavored olive oil
- to taste freshly-ground black pepper
- to taste salt
- 8 ounce plum tomatoes thinly sliced into 1/2-inch-thick slices
- 1 medium eggplant (about 1 lb) cut lengthwise
- 2 tablespoons thinly-sliced fresh basil
- 1/3 cup thinly-sliced fresh basil
- 2 tablespoons Italian-style dry breadcrumbs(optional)
- pizza cheese(optional)
- 4/3 cup shredded four-cheese mix
Instructions
Step 1
Stir cheese mix, breadcrumbs, and 1/3 cup basil in a medium bowl to blend.
Step 2
Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush one side of eggplant slices with some oil. Grill, oiled-side down, until the bottom side is tender and grill marks appear.
Step 3
Brush the second side of eggplant slices with more oil; turn over and top the grilled side with tomatoes, then the cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts.
Step 4
Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.