Assemble this twist on eggplant parmigiana up to three hours ahead.
1 (1-pound) eggplant, cut crosswise into 1/2-inch-thick slices
2 cups coarsely chopped tomato
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons capers
1 teaspoon extravirgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, minced
How to Make It
Lightly coat both sides of eggplant slices with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool; cut each eggplant slice into quarters. Combine eggplant, tomato, and remaining ingredients in a large bowl; toss gently.
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