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Grilled Eggplant Parmesan

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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

Details

Servings 2

Preparation

Step 1

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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