Grilled Eggplant Parmesan (version II)
1 medium eggplant (about 1 1/2 pounds), cut lengthwise into 4 slices
1. Lightly brush eggplant slices with oil and sprinkle with salt and pepper. In small bowl, mix mozzarella cheese, Parmesan cheese, and basil; set aside.
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 ounces mozzarella cheese, shredded (1 cup)
1/4 cup grated parmesan cheese
1/2 cup loosely packed fresh basil leaves, sliced
2 medium tomatoes, each cut into 4 slices
2. Place eggplant slices on grill over medium heat. Cook 8 to 10 minutes, until tender and lightly browned, turning once. Top eggplant slices with tomato slices and cheese mixture. Cover grill and cook 1 to 2 minutes, until cheese melts and tomato slices are warm.
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