Top seasoned grilled eggplant slices with fresh mozzarella cheese and marinara sauce for a delicious vegetarian main dish recipe that's perfect for summertime.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse eggplant, cut each crosswise into 3/4-inch rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3 baking sheets, about 12 by 15 inches.

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  • In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.

  • Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.

  • In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce occasionally until warm.

  • Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue (you can hold your hand at grill level for only 3 to 4 seconds). Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test), and browned, 6 to 8 minutes; turn once. Set marinara sauce on cool area of grill to keep warm.

  • Top each eggplant round with a slice of mozzarella cheese. Cover barbecue until cheese softens, about 1 minute. Transfer to a platter. Spoon marinara sauce onto slices, then sprinkle with parmesan cheese and parsley. Season to taste with salt and pepper.

Source

Ann Beck, Tuscon, Arizona

Nutrition Facts

577 calories; calories from fat 66%; protein 22g; fat 42g; saturated fat 14g; carbohydrates 36g; fiber 6.5g; sodium 1569mg; cholesterol 60mg.
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