Recipe for Health: Grilled Eggplant Parmesan
Eggplant is high in fiber and contains important phytonutrients, which have antioxidant activity. The eggplant is actually a fruit — specifically a berry — rather than a vegetable.
Grilled Eggplant Parmesan
(Makes Six Servings)
4 cups four cheese mix, shredded
6 tablespoons Italian bread crumbs
1 cup fresh basil, thinly sliced
3 eggplant, cut lengthwise, 1/2 inch thick
1 1/2 pounds plum tomatoes, thinly sliced
3/4 cup garlic flavored olive oil
6 tablespoons parmesan cheese, grated
6 slices whole wheat Texas toast
- Stir cheese, bread crumbs and basil in bowl to blend.
- Preheat barbeque grill on medium heat.
- Grill Texas toast on both sides and set aside.
- Season eggplant and tomato slices with salt and pepper. Lightly brush one side of each slice of eggplant with oil. Grill eggplant oiled side down, until the bottom side is tender (about 3 minutes). Brush second side of eggplant slices with oil and turn over on grill. Top grilled side with tomatoes and then with cheese mixture. Sprinkle with parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Serve eggplant on top of grilled toast.
In the Kitchen
Eggplant can be roasted, baked, fried, steamed, or used as a vegan “meat substitute.” Try it in Eggplant Parmesan, Ratatouille or stir fry. Babaganoush is a well known Greek eggplant dip. Salting cut eggplant before cooking or boiling it helps to remove some of its naturally bitter taste.
In the Garden
Eggplant is a companion to bush bean, peas, pepper, and potato.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at Fletcher Allen, focused on building sustainable food in health care.
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