Wednesday, May 27, 2009

Food for Thought

Grilled Eggplant Parmesan

PREP: 25 minutes
Grill: 9-12 minutes

1 medium eggplant ( about 1½#) cut lengthwise into 4 slices

1 T plus 1 t olive oil
½ t salt
¼ t ground black pepper
4 oz. mozzarella cheese, shredded (1 cup)
¼ cup grated Parmesan cheese
½ cup loosely packed fresh basil leaves, sliced
2 medium tomatoes, each cut 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.

2. Place eggplant slices on grill over medium heat. Cook 8-10 minutes, until tender and lightly browned, turning once. Top eggplant slices with tomato slices and cheese mixture. Cover grill and cook 1-2 minutes until cheese melts and tomato slices are warm.

Make 4 main-dish servings

Image from Google Images


Debbie said...

What a wonderful idea. I've only had it fried which is so bad for me. This is great.

Sandy said...

Debbie, it's a really simple recipe and I always feel very 'gourmetish' when I do it!


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