Grilled Eggplant Parmesan



  • 1  eggplant cut lengthwise into 1/2-inch-thick slices
  • 1 cup grated parmesan
  • 12 plum tomatoes
  • EVOO
  • thinly sliced fresh basil
  • minced garlic


Heat barbecue.

Combine tomatoes, garlic, basil and EVOO and set aside.

Coat eggplant with EVOO. Grill about 5 minutes. Turn over and top with tomato mixture, sprinkle with parmesan.

Reduce heat and grill for ten minutes with lid down.