Barbecued eggplant Parmesan
Chatelaine
* PLUS Grilling Time: 10 minutes
Grilling the ingredients for this vegetarian entree - which also works as a side dish - gives it a whole new layer of flavour.
Ingredients
-
1
large
eggplant
-
2 tbsp
vegetable oil
, or olive oil
-
1 tsp
Italian seasoning
-
1/8 tsp
salt
-
1/8 tsp
fresh-ground black
pepper
-
4
ripe but firm
tomatoes
-
1 cup
coarsely grated
asiago
, or swiss cheese
-
1/2 cup
grated
parmesan
-
1/2 cup
shredded
basil
Instructions
- Oil grill and heat barbecue to medium. Thickly slice unpeeled eggplant lengthwise. Brush both sides with oil, then sprinkle with seasonings, salt and pepper. Place on grill. Cover and barbecue until grill marks form on one side, about 5 min.
- Meanwhile, cut tomatoes into thick slices and brush with oil. Place on grill with eggplant after it has cooked 5 min. Then turn eggplant and continue barbecuing both until tomatoes are warm and eggplant is tender, 5 to 8 more min. Turn occasionally, keeping an eye on tomatoes, as they cook quickly. Remove each to a baking sheet as soon as it’s done. Meanwhile, prepare remaining ingredients.
- To layer, place a piece of eggplant on each dinner plate. Top with a couple of tomato slices. Sprinkle with a quarter of the cheese and basil. Repeat layering, finishing with basil.
Nutrition (per serving)
- Calories
- 582,
- Protein
- 30 g,
- Carbohydrates
- 35 g,
- Fat
- 39 g,
- Fibre
- 10 g,
