Grilled Eggplant Parmesan
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Grilled Eggplant Parmesan calories by ingredient
Introduction
In summer, everything tastes better on the grill. And if your garden has eggplant, tomatoes and basil, you've got most of the ingredients for this dish. In summer, everything tastes better on the grill. And if your garden has eggplant, tomatoes and basil, you've got most of the ingredients for this dish.Number of Servings: 4
Ingredients
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Three Italian-style eggplant
Olive oil
Three large tomatoes
Fifteen leaves of fresh basil
Four oz. of shredded Mozzarella cheese
One quarter cup Parmesan cheese
Directions
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.
Member Ratings For This Recipe
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RDCAGAIN10
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EVILCECIL
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RHIANNON0207
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ZELDA13