Grilled Eggplant Parmesan
2 medium, (1 lb each), trimmed and each cut lengthwise into 4 thick slices
Shredded part-skim mozzarella cheese
2 medium, cut into 8 slices
Grated Parmesan cheese
¼ cup(s), thinly sliced
- Coat an outdoor grill rack with cooking spray. Heat the grill to medium-high heat. Arrange the eggplant slices in a single layer on a sheet pan. Sprinkle the tops of eggplant slices evenly with Italian seasoning, salt, and garlic powder.
- Arrange the eggplant on the grill rack, seasoned side down. Close the grill lid and cook for 5 minutes. Turn the slices over; top evenly with the mozzarella, tomato slices, and Parmesan. Close the grill lid and cook until the cheeses melt, 6 to 8 minutes. Arrange the eggplant slices on a platter; sprinkle with basil.
- Serving size: 2 topped eggplant slices