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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 tsp sesame oil
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. roughly minced parsley
- 1 tsp minced garlic
- 1 x salt and pepper
- 4 x baby eggplant
- 4 ounce mozzarella cheese
- 4 x roma tomato handful toothpick
Directions
- In a large bowl, whisk together oils, vinegar, parsley and garlic.
- Slice eggplant and tomatoes into rounds. Cut cheese into pcs no bigger than vegetable rounds.
- Make parmigianas: On a cutting board or possibly other flat surface, place a slice of eggplant, cover with a slice of cheese, a tomato slices, another layer of cheese, then a slice of eggplant. Pierce through with a toothpick to prevent it from coming apart. Place each parmigiana in a shallow dish, and drizzle with vinaigrette. Cover and chill 1 hour.
- Preheat grill to medium-high and lightly oil grill rack. Grill parmiginanas on top rack for 5 min per side or possibly till eggplant is tender and golden brown and cheese is melted.
- Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 128 | 49% |
| Total Fat 14.39g | 18% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 162mg | 7% |
| Potassium 1031mg | 29% |
| Total Carbs 25.44g | 7% |
| Dietary Fiber 13.4g | 45% |
| Sugars 10.99g | 7% |
| Protein 11.71g | 19% |
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