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BBQ Eggplant Parmigiana Recipe

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This recipe for BBQ Eggplant Parmigiana is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 clove garlic - crushed
1 eggplant - sliced 1/2" thick
1 cup pesto sauce
2 tomatoes - diced
3/4 c. mozzarella - grated
1/4 c. parmesan - grated
fresh basil - garnish
Directions:
Directions:
Preheat BBQ, brush grids with vegetable oil and set on low.

Prepare eggplant by covering slices with coarse salt for 20 minutes. Rub off salt with 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.
Personal Notes:
Personal Notes:
This is great as an appetizer, side dish or vegetarian main course.

 

 

 

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