Easy Eggplant Parmesan
Learn how to make this healthy summertime grilled eggplant parmesan recipe from the Kenmore in-house chef Kari Karch.
preparation
preparation time
0 mins
cook time
0
servings
1
calories
1429
ingredients
1.33 cup shredded four-cheese mix or pizza cheese
2 tablespoons Italian-style dry breadcrumbs
0.33 cup plus 2 tablespoons thinly sliced fresh basil
1 medium eggplant (about 1 pound) cut lengthwise into 1/2-inch-thick slices
1.25 cup canned plum tomatoes
0.25 cup garlic-flavored olive oil
2 tablespoons freshly grated Parmesan cheese
directions
Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend. Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 20 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
