I discovered my love for eggplant when I tried eggplant parmesan for the first time in college. I still enjoy eggplant parmesan, but I also enjoy it when my pants fit. So, I indulge in eggplant parmesan sparingly and then make this recipe ALL THE TIME. I honestly can't remember where I saw this recipe. I found it a year or so ago and we happened to be going to Kansas City that weekend and my mom and I made it. We both LOVED it. While it does have a lot of cheese, it still is much healthier than a battered and friend serving of eggplant parmesan smothered in sauce on top of noodles. I grill this outside on the grill when Josh is eating chicken breasts or a burger and treat it like a main entree. Then, I save the rest and eat it for lunch the next couple days. These pictures are from when I made it for a friend coming over and I didn't want to light the grill in the 100 degree heat just for this so I used my indoor electric grill. Works great either way!
Grilled Eggplant Bruschetta
1/4 C. shredded parmesan
3 T. lemon juice
2 T. minced basil
5 t. olive oil
3 garlic cloves, minced
1 t. minced oregano
1 large eggplant
tomato slices
1/2 C. shredded mozzarella or fresh mozzarella
Combine first 6 ingredients in a small bowl. Grill eggplant, covered, over medium heat for 3 minutes (or until you can see grill marks). Turn slices over and immediately spoon parmesan mixture evenly onto each piece. Top with a slice of tomato and mozzarella cheese. Cover and grill 2-3 minutes longer. (It is done when he eggplant is tender)
Here is all the eggplant spread out on the grill. |
This is the mixture you top the eggplant with. I even had fresh basil from my mom's garden this time! |
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