Grilled Eggplant Parmesan

Grilled Eggplant Parmesan
Grilled Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 1/3

    cups shredded four-cheese mix (or pizza cheese)

  • 2

    tablespoons Italian-style dry breadcrumbs

  • 1/3

    cup thinly-sliced fresh basil plus

  • 2

    tablespoons thinly-sliced fresh basil

  • 1

    medium eggplant - (abt 1 lb) cut lengthwise

  • into 1/2"-thick slices

  • 8

    ounces plum tomatoes thinly sliced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    cup garlic-flavored olive oil

  • 2

    tablespoons freshly-grated Parmesan cheese

Directions

Stir cheese mix, breadcrumbs, and 1/3 cup 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, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve. This recipe yields 2 servings; can be doubled.

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