Grilled Eggplant Parmesan

Grilled Eggplant Parmesan + enlarge image
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2 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
2 eggplant slices per serving
Prep:
8 mins
Grill:
7 mins
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Grilled Eggplant Parmesan

Ingredients
8
slices eggplant, cut 3/4 inch thick
 
Salt and black pepper
1/4
cup olive oil
2
2/3
4
medium roma tomatoes, thinly sliced
1/4
cup finely shredded basil

Directions

  1. Sprinkle eggplant slices lightly with salt and pepper. In a small bowl stir together olive oil and garlic; brush on both sides of eggplant slices. In another small bowl toss together Parmesan and mozzarella cheeses; set aside.
  2. For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn eggplant slices and sprinkle with half of the cheese mixture. Top with tomato slices and the remaining cheese mixture. Cover and grill for 2 to 3 minutes more or until eggplant is tender and cheese melts. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant on grill rack over heat. Cover and grill as directed.) Before serving, top with shredded basil.

Nutrition Facts

(Grilled Eggplant Parmesan)
    Per serving:
  • 260 kcal cal.,
  • 20 g fat
  • (6 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 22 mg chol.,
  • 494 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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