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Grilled Eggplant Parmesan

Makes: 4 servings
Serving size: 2 eggplant slices per serving
Prep 8 mins Grill 7 mins
Grilled Eggplant Parmesan
Ingredients
  • 8  slices  eggplant, cut 3/4 inch thick
  •  Salt and black pepper
  • 1/4  cup  olive oil
  • 2  cloves garlic, minced
  • 2/3  cup  finely shredded Parmesan cheese
  • 2/3  cup  finely shredded mozzarella cheese
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 260,
  • Fat, total (g) 20,
  • chol. (mg) 22,
  • sat. fat (g) 6,
  • carb. (g) 10,
  • Monosaturated fat (g) 12,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 11,
  • vit. A (IU) 1020,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 494,
  • Potassium (mg) 434,
  • calcium (mg) 343,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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