Grilled Eggplant (Aubergine) Parmesan

Grilled Eggplant (Aubergine) Parmesan

Time: 15 mins


  • 1 1/3 cups shredded mozzarella cheese
  • 2 tablespoons dry Italian seasoned breadcrumbs
  • 1/3 cup thinly sliced fresh basil, plus
  • 2 tablespoons thinly sliced fresh basil
  • 1 medium eggplant, cut lengthwise into1/2-inch-thick slices (about 1 pound)
  • 8 ounces plum tomatoes, thinly sliced
  • 1/4 cup garlic-flavored olive oil
  • 2 tablespoons freshly grated parmesan cheese


  • 1 Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
  • 2 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.

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