Grilled Eggplant Parmesan
The recipe Grilled Eggplant Parmesan could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 2. This main course has 615 calories, 25g of protein, and 48g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up plum tomatoes, garlic-flavored olive oil, basil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
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.
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.