This is a print preview of "Grilled Eggplant Parmesan" recipe.

Grilled Eggplant Parmesan Recipe
by Global Cookbook

Grilled Eggplant Parmesan
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  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

  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.