Grilled eggplant slices topped with tomato, mozzarella, and Parmesan are sure to satisfy everyone!
Ingredients
1 large eggplant (about 2 pounds)
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon pepper
1 log (1 pound) fresh mozzarella cheese, cut into sixteen slices
1 large tomato, cut into eight slices
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley
Directions
-Trim the ends of the eggplant; cut the eggplant crosswise into eight slices. Sprinkle with salt; let stand for 5 minutes.
-Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat for 4-6 minutes on each side or until tender. Remove from grill.
-Top eggplant with mozzarella cheese, tomato, and Parmesan cheese. Grill, covered, for 1-2 minutes longer or until cheese begins to melt. Top with basil.
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