Grilled Eggplant With Mozzarella Cheese
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3large eggplants, about 1½ pounds each
- 1¾pounds tomatoes, sliced thinly
- 1¼pounds fresh mozzarella, in ¼-inch slices
- 1bunch fresh basil leaves
- Salt and freshly ground pepper
- 3tablespoons olive oil
Nutritional analysis per serving (6 servings)
441 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 25 grams protein; 1358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut the stems off the eggplants. Slice each eggplant lengthwise into four even pieces. Rub some of the olive oil over the slices and season well with salt and pepper.
- Step 2
Lay tomato slices over six of the eggplant slices. Place basil leaves over the tomatoes. Lay mozzarella slices over the basil leaves. Coat with remaining olive oil and make sandwiches with the remaining eggplant slices. Wrap well in heavy-duty aluminum foil.
- Step 3
Place the eggplants over the grill and cook for about 30 minutes, turning occasionally, or until the eggplants are cooked thoroughly and the cheese is melted.
Private Notes
Comments
If I wanted the ingredients of eggplant parmesan, I'd make eggplant parmesan. It doesn't take much more effort, or time, and the results are way, way better. This was a "meh"!
Advertisement