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  • Grilled Eggplant Parmesan

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    Grilled Eggplant Parmesan
    Servings: 2
    by Global Cookbook
    92760 recipes
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    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

    1. Stir cheese mix, breadcrumbs, and 1/3 c. 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, till bottom side is tender and grill marks appear, about 3 min.
    3. 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.
    4. Transfer eggplant slices to plates. Sprinkle with remaining 2 Tbsp. 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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