Eggplant Parmigiana


Serves: 6

Preparation Time: 0:25
Per Serving:
307.0 Calories
25.8g Fat (73.4% calories from fat) 12.0g Protein
9.0g Carbohydrate
27mg Cholesterol
401mg Sodium
Recipe By: Kris Schumacher




This is great as an appetizer, side dish or vegetarian main course.

1 tablespoon olive oil
1 clove garlic, crushed
1 eggplant, sliced 1/2” thick
1 cup pesto sauce
2 tomatoes, diced
3/4 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
fresh basil (for garnish)

• Preheat barbecue, brush grids with vegetable oil and set on LOW.
• Prepare eggplant by covering slices with coarse salt for 20 minutes. Rub off salt with a paper towel and pat dry. This removes the bitterness of the eggplant. Brush bottom of eggplant slices with a mixture of olive oil and garlic. Place on grids and cook for 8 minutes.
• Turn slices over and spread top of each eggplant slice with a teaspoon of pesto. Cover with diced tomatoes, mozzarella cheese and parmesan cheese. Return to grill and cook a further 5-7 minutes. Garnish with fresh basil.