Vegetables
Eggplant Parmigiana
Serves: 6
Preparation Time: 0:25
Per Serving: 307.0 Calories; 25.8g Fat (73.4% calories from fat); 12.0g Protein; 9.0g Carbohydrate; 27mg Cholesterol; 401mg Sodium
Recipe By: Kris Schumacher
This is great as an appetizer, side dish or vegetarian main course.
Ingredients:
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1 tablespoon olive oil
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1 clove garlic, crushed
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1 eggplant, sliced 1/2” thick
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1 cup pesto sauce
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2 tomatoes, diced
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3/4 cup mozzarella cheese, grated
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1/4 cup parmesan cheese, grated
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fresh basil (for garnish)
Steps:
- Preheat barbecue, brush grids with vegetable oil and set on LOW.
- Prepare eggplant by covering slices with coarse salt for 20 minutes. Rub off salt with a paper towel and pat dry. This removes the bitterness of the eggplant. Brush bottom of eggplant slices with a mixture of olive oil and garlic. Place on grids and cook for 8 minutes.
- Turn slices over and spread top of each eggplant slice with a teaspoon of pesto. Cover with diced tomatoes, mozzarella cheese and parmesan cheese. Return to grill and cook a further 5-7 minutes. Garnish with fresh basil.
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