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Grilled Eggplant Parmesan
Wonderful and lighter alternative to baked eggplant Parmesan and wonderful for summer or fall nights. I use canned pasta sauce (basil if you have it). Ingredients
- 1 large eggplant
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Sea Salt and Pepper to taste
- 1 cup pasta sauce
- 1/2 cup grated Parmesan cheese
Directions
- Slice eggplant into 1/2 inch thick portions.
- Heat your grill on medium-high heat.
- In a small bowl, mix olive oil, vinegar, garlic, salt and pepper. Brush eggplant slices with mixture.
- Grill the eggplant for 5 minutes to a side. Don't turn more than once to get nice grill lines.
- While eggplant is grilling, heat pasta sauce on stove or in microwave.
- When eggplant is done, place on large platter. Spoon about 1 Tbsp of pasta sauce on each slice and top with about 1 Tbsp of Parmesan cheese.
- Serve warm!
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Reviews
I made this for dinner tonight and followed the variation with the melted cheese. My eggplant got a little mushy but I think it was due to the George Foreman grill. Great flavor regardless of the texture of mine.
Love this recipe. I prepare a simpler version quite often!
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