Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 4
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
Instructions
- 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.
Notes
Calories 216.1 / Total Fat 12.7g / Saturated Fat 3.5g / Cholesterol 15.0mg / Sodium 717.6mg / Total Carbohydrates 19.6g / Fiber 6.2g / Sugars 1.5g / Protein 7.1g / WW (Old Points) 5 / WW (Points+) 6
Nutrition Information
Serving size: 1 stack
