6
  • 4cupsfour cheese mix, shredded
  • 6TbspItalian bread crumbs
  • 1cupfresh basil, thinly sliced
  • 3eggplant, cut lengthwise, 1/2 inch thick
  • 1 1/2lbplum tomatoes, thinly sliced
  • 3/4cupgarlic flavored olive oil
  • 6Tbspparmesan cheese, grated
  • 6slices whole wheat Texas toast
  1. Stir cheese, bread crumbs and basil in bowl to blend.
  2. Preheat barbeque grill on medium heat.
  3. Grill Texas toast on both sides and set aside.
  4. Season eggplant and tomato slices with salt and pepper. Lightly brush one side of each slice of eggplant with oil. Grill eggplant oiled side down, until the bottom side is tender (about 3 minutes). Brush second side of eggplant slices with oil and turn over on grill. Top grilled side with tomatoes and then with cheese mixture. Sprinkle with parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Serve eggplant on top of grilled toast.
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