Grilled Eggplant (Aubergine) Parmesan

Grooved Pavement's Note:

I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 1⁄3; cups shredded mozzarella cheese
• 2 tablespoons dry Italian seasoned breadcrumbs
• 1⁄3; cup thinly sliced fresh basil , plus
• 2 tablespoons thinly sliced fresh basil
• 1 medium eggplant , cut lengthwise into1/2-inch-thick slices (about 1 pound)
• 8 ounces plum tomatoes , thinly sliced
• ¼ cup garlic-flavored olive oil
• 2 tablespoons freshly grated parmesan cheese

Directions:

1. Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
2. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.

Reviews

[Lt. Amy]

Fun, good and easy. I made these on my last camping trip and they were a hit. I didn't have garlic-flavored olive oil, so I used the garlic powder method and the flavor was good.