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Ingredients
- 1Â 1/3 c. shredded four-cheese mix
- Â Â (or possibly pizza cheese)
- 2 Tbsp. Italian-style dry breadcrumbs
- 1/3 c. thinly-sliced fresh basil plus
- 2 Tbsp. thinly-sliced fresh basil
- 1 med eggplant - (abt 1 lb) cut lengthwise
- Â Â into 1/2"-thick slices
- 8 ounce plum tomatoes thinly sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. garlic-flavored extra virgin olive oil
- 2 Tbsp. freshly-grated Parmesan cheese
Directions
- Stir cheese mix, breadcrumbs, and 1/3 c. 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, till bottom side is tender and grill marks appear, about 3 min.
- Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mix. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill till tomatoes are tender and cheese melts, about 7 min.
- Transfer eggplant slices to plates. Sprinkle with remaining 2 Tbsp. basil and serve.
- This recipe yields 2 servings;
- can be doubled.
- Comments: 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 tiramisu topped with berries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 2 servings | |
| Calories 342 | |
| Calories from Fat 246 | 72% |
| Total Fat 27.88g | 35% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1055mg | 30% |
| Total Carbs 24.13g | 6% |
| Dietary Fiber 13.2g | 44% |
| Sugars 10.99g | 7% |
| Protein 4.47g | 7% |
