Grilled Eggplant Parmesan

 


1/2 cup extra virgin olive oil

4 cloves of garlic finely minced

1 medium eggplant cut into 1/2 inch slices

2 medium beefsteak tomatoes cut into 1/2 inch slices

8 ounces of fresh mozzarella cut into 1/4 inch slices

1/4 tsp each salt and pepper

1 cup freshly torn basil 


In a small bowl, mix together extra virgin olive oil and minced garlic.

Brush both sides of the eggplant with the mixture then season both sides with the salt and pepper.

Use the rest of the garlic oil for the slices of tomatoes.

Heat a grill or grill pan to medium high heat.

Put eggplant on the grill and let the slices grill for 5 minutes per side until softened.

Place tomatoes on the grill for 2 minutes per side until slightly charred.

Place the tomatoes on top of the eggplant slices.

Top the tomatoes with a slice of mozzarella cheese and close the grill top for 2 minutes until the cheese is melted.

Transfer to a plate and top with torn pieces of basil. 



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