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Epicurious
August 2002

Grilled Eggplant Parmesan

Image may contain Food Plant Pizza and Bbq

Round out this meatless — but hearty — main course with a big spoonful of deli pasta salad on a bed of arugula, and end with purchased tiramisù topped with berries.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

1

1/3 cups shredded four-cheese mix or pizza cheese

2

tablespoons Italian-style dry breadcrumbs

1

/3 cup plus 2 tablespoons thinly sliced fresh basil

1

medium eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices

8

ounces plum tomatoes, thinly sliced

1

/4 cup garlic-flavored olive oil

2

tablespoons freshly grated Parmesan cheese

Need to make a substitution?

Preparation

  1. Step 1

    Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.

    Step 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.

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