Grilling gives eggplant a smoky flavor, and eliminating the frying makes this outdoor version of Eggplant Parmesan light and fresh tasting. Use freshly grated Parmesan cheese and the ripest summer tomatoes you can find for this outdoor take on the traditional dish.
1 medium eggplant
1 tbsp. olive oil
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
4 oz. mozzarella cheese
1/4 c. Grated Parmesan cheese
1/2 c. fresh basil leaves
2 medium ripe tomatoes
Lightly brush eggplant slices with oil and sprinkle with salt and pepper. In small bowl, mix mozzarella cheese, Parmesan cheese, and basil; set aside.
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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