Grilled Eggplant With Mozzarella Cheese
Published June 5, 1984
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
3 large eggplants, about 1 ½ pounds each
1 ¾ pounds tomatoes, sliced thinly
1 ¼ pounds fresh mozzarella, in ¼-inch slices
1 bunch fresh basil leaves
Salt and freshly ground pepper
3 tablespoons olive oil
Nutritional analysis per serving (6 servings)
29 grams carbs; 75 milligrams cholesterol; 457 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 29 grams fat; 12 grams fiber; 1359 milligrams sodium; 26 grams protein; 16 grams sugar
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.
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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"!