Grilled Eggplant (Aubergine) Parmesan
photo by Lt. Amy
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 315.37 ml shredded mozzarella cheese
- 29.58 ml dry Italian seasoned breadcrumbs
- 78.78 ml thinly sliced fresh basil, plus
- 29.58 ml thinly sliced fresh basil
- 1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
- 226.79 g plum tomatoes, thinly sliced
- 59.14 ml garlic-flavored olive oil
- 29.58 ml freshly grated parmesan cheese
directions
- Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
- 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.
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