Grilled Eggplant Parmesan

Recipe Ingredients

1 1/3 cups	194g / 6.8oz	Shredded four-cheese mix
		= (or pizza cheese)
2 tablespoons	30ml	Italian-style dry breadcrumbs
1/3 cup	78ml	Thinly-sliced fresh basil - plus
2 tablespoons	30ml	Thinly-sliced fresh basil
1 tablespoon	15ml	Eggplant - (abt 1 lb) - cut lengthwise (medium)
		Into 1/2"-thick slices
8 oz	227g	Plum tomatoes - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Garlic-flavored olive oil
2 tablespoons	30ml	Freshly-grated Parmesan cheese

Recipe Instructions

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.

Source:
Bon Appetit, August 2002

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