Grilled Eggplant Parmesan Recipe
Servings: 2
Ingredients
- 1 1/3 c. shredded four-cheese mix (or possibly pizza cheese)
- 2 Tbsp. Italian-style dry breadcrumbs
- 1/3 c. thinly-sliced fresh basil plus
- 2 Tbsp. thinly-sliced fresh basil
- 1 med eggplant - (abt 1 lb) cut lengthwise into 1/2"-thick slices
- 8 ounce plum tomatoes thinly sliced Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. garlic-flavored extra virgin olive oil
- 2 Tbsp. freshly-grated Parmesan cheese
Directions
- Stir cheese mix, breadcrumbs, and 1/3 c. basil in medium bowl to blend.
- 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, till bottom side is tender and grill marks appear, about 3 min.
- Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mix. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill till tomatoes are tender and cheese melts, about 7 min.
- Transfer eggplant slices to plates. Sprinkle with remaining 2 Tbsp. basil and serve.
- This recipe yields 2 servings;
- can be doubled.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 2 servings | |
| Calories 302 | |
| Calories from Fat 243 | 80% |
| Total Fat 27.56g | 34% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 671mg | 19% |
| Total Carbs 14.62g | 4% |
| Dietary Fiber 7.5g | 25% |
| Sugars 7.07g | 5% |
| Protein 2.78g | 4% |
