Grilled Zucchini & Eggplant Parmesan Recipe (Vegetarian

• Vegetarian
• Gluten free

• Produce

  • 1 (1 1/2 lb. eggplant
  • 10 Basil, large leaves
  • 1 Zucchini, large

• Condiments

  • 1 1/2 cups Tomato sauce

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 oz Mozzarella, fresh

Found on cookincanuck.com

Description

Ingredients

• 1 (1½ lb.) eggplant
• 1 large zucchini
• 2 tbsp olive oil
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 oz. fresh mozzarella, thinly sliced
• 1½ cups tomato sauce (your favorite kind)
• 10 large basil leaves

Directions

• Preheat the grill to medium heat.
• Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
• Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
• Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
• In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
• Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
• Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
• Serve immediately.

Nutrition