Grilled Eggplant Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Three Italian-style eggplantOlive oilThree large tomatoesFifteen leaves of fresh basilFour oz. of shredded Mozzarella cheeseOne quarter cup Parmesan cheese
Start your grill. You'll need a nice, hot fire.
Slice eggplant width-wise roughly 1/2" thick. Brush both sides lightly with olive oil. Grill 5-6 minutes per side or until soft and creamy.
Slice tomatoes roughly 1/4" thick.
Chiffonade the basil leaves and combine with cheeses.
When the eggplant is nearly done, top each slice with a small mound of the cheese-basil mixture and a tomato slice. Grill until cheese melts.
Number of Servings: 4
Recipe submitted by SparkPeople user COSMOGNOME.
Slice eggplant width-wise roughly 1/2" thick. Brush both sides lightly with olive oil. Grill 5-6 minutes per side or until soft and creamy.
Slice tomatoes roughly 1/4" thick.
Chiffonade the basil leaves and combine with cheeses.
When the eggplant is nearly done, top each slice with a small mound of the cheese-basil mixture and a tomato slice. Grill until cheese melts.
Number of Servings: 4
Recipe submitted by SparkPeople user COSMOGNOME.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 11.0 g
- Cholesterol: 21.4 mg
- Sodium: 273.6 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 11.9 g
- Protein: 14.9 g
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