Grilled Eggplant Parmigiana

FOODISTA
9Ingredients
65Minutes
210Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped parsley (roughly)
  • 1 teaspoon chopped garlic
  • 1 salt (and pepper)
  • 4 baby eggplants
  • 4 ounces mozzarella cheese
  • 4 Roma tomatoes
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    Directions

    1. In a large bowl, whisk together oils, vinegar, parsley and garlic.
    2. Slice eggplant and tomatoes into rounds. Cut cheese into pieces no bigger than vegetable rounds.
    3. Make parmigianas: On a cutting board or other flat surface, place a slice of eggplant, cover with a slice of cheese, a tomato slices, another layer of cheese, then a slice of eggplant. Pierce through with a toothpick to prevent it from coming apart. Place each parmigiana in a shallow dish, and drizzle with vinaigrette. Cover and refrigerate 1 hour.
    4. Preheat grill to medium-high and lightly oil grill rack. Grill parmiginanas on top rack for 5 minutes per side or until eggplant is tender and golden and cheese is melted.
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    NutritionView More

    210Calories
    Sodium16% DV380mg
    Fat22% DV14g
    Protein16% DV8g
    Carbs4% DV13g
    Fiber20% DV5g
    Calories210Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol20mg7%
    Sodium380mg16%
    Potassium530mg15%
    Protein8g16%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A20%
    Vitamin C25%
    Calcium15%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.