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