Thursday, September 16, 2010

Grilled Eggplant Parmesan

After several weeks of rather decadent eating (hello Miller's burger and peanut butter banana cream pie), I'm back on a health kick. That does not mean I'm willing to forgo tasty food, though. Fortunately I can satisfy my craving for eggplant parmesan, a dish I virtually never have because of it's horrific waistline implications, without feeling bad about it.

This dish is actually made on the grill, making it a nice change from the burgers and steaks grilling norm. It's also a perfect meatless Monday option and can be whipped up in no time. The season is pretty well past for tomatoes and eggplant so try this before it's too late! I'm on an anti-carb kick, too, so I skipped the breadcrumbs on one occasion and still found it plenty tasty.

Bon App├ętit | August 2002

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
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. 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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