Grilled Eggplant Parmesan
Ingredients
The eggplant stack
-
1
large
eggplant, thinly sliced into rounds
-
1
lb
sausage, removed from casing
-
1
large
tomato
-
1
sprig
fresh basil
-
1
sprig
fresh oregano
-
to taste
sea salt
-
to taste
fresh ground pepper
-
1
tbsp
Parmesan cheese, for grating over each eggplant slice
For drizzling and serving
-
to taste
olive oil
-
to taste
balsamic
-
to serve
arugula
Instructions
- 1. Grill the eggplant slices on a medium-high grill until soft with char marks, then let cool.
- 2. Cook the sausage in a skillet until fully cooked.
- 3. Layer the eggplant stack starting with an eggplant round, followed by a slice of tomato, olive oil, salt, pepper, Parmesan, and crumbled sausage.
- 4. Repeat the layering process, finishing with a final eggplant round topped with grated cheese.
- 5. Bake in a 350°F oven for 10 minutes until the cheese melts.
- 6. Serve on a bed of arugula drizzled with olive oil and balsamic, adding remaining sausage to the salad.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
400mg
Cholesterol
50mg
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