Add your favorite recipes and share them with friends and chefs around the world!
Quick and Easy Recipe
Grilled Eggplant Parmesan Recipe
Wonderful and lighter alternative to baked eggplant Parmesan and wonderful for summer or fall nights. I use canned pasta sauce (basil if you have it).
| Prep time: 10 Minutes |
Italian
|
| Cook time: 15 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 137 | 64% |
| Total Fat 15.47g | 19% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 457mg | 19% |
| Potassium 275mg | 8% |
| Total Carbs 12.24g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.56g | 5% |
| Protein 6.28g | 10% |
Ingredients Convert Measures
- 1 large eggplant
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- Sea Salt and Pepper to taste
- 1 cup pasta sauce
- 1/2 cup grated Parmesan cheese
Directions
- Slice eggplant into 1/2 inch thick portions.
- Heat your grill on medium-high heat.
- In a small bowl, mix olive oil, vinegar, garlic, salt and pepper. Brush eggplant slices with mixture.
- Grill the eggplant for 5 minutes to a side. Don't turn more than once to get nice grill lines.
- While eggplant is grilling, heat pasta sauce on stove or in microwave.
- When eggplant is done, place on large platter. Spoon about 1 Tbsp of pasta sauce on each slice and top with about 1 Tbsp of Parmesan cheese.
- Serve warm!
