Grilled Eggplant Parmesan

Photo: OCK (@FoodMeditations)

Ingredients

cups shredded four-cheese mix

(or pizza cheese)

2 tablespoons Italian-style dry breadcrumbs (*)

cup thinly-sliced fresh basil plus

2 tablespoons thinly-sliced fresh basil

1 medium eggplant - (abt 1 lb) cut lengthwise

into 1/2"-thick slices

8 ounces plum tomatoes thinly sliced

Salt to taste

Freshly-ground black pepper to taste

1/4 cup garlic-flavored olive oil

2 tablespoons freshly-grated Parmesan cheese

Preparation

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.

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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About

(*) No need to add breadcrumbs to any variation of Eggplant Parmigiana, especially when eggplants are grilled. It brings to dish nothing else than extra-calories.