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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 451.3
  • Total Fat: 28.9 g
  • Cholesterol: 26.5 mg
  • Sodium: 1,644.5 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 9.9 g
  • Protein: 16.9 g

View full nutritional breakdown of Grilled Eggplant Parmesan calories by ingredient
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Grilled Eggplant Parmesan

Submitted by: BAABWAJONES


Number of Servings: 2

Ingredients

    * 1/4 cup olive oil
    * 2 garlic cloves, finely chopped
    * 1/4 teaspoon dried hot red-pepper flakes
    * 1 (15-ounce) can crushed tomatoes
    * 1/2 teaspoon salt
    * 1/4 cup coarsely chopped fresh basil
    * 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
    * 4 small Italian eggplants (1/2 pound each)
    * 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)

Directions

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.

Prepare a gas grill for direct-heat cooking over moderate heat.

Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.

Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.

Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.

Cooks' note: Eggplant (brushed with 1/4 cup oil) can be roasted on a foil-lined large baking sheet in middle of a 450°F oven, turning over once, 20 minutes. Top with sauce and cheese, then stack and bake 5 minutes more.

Number of Servings: 2

Recipe submitted by SparkPeople user BAABWAJONES.






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