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Eggplant Parmesan

Barbecue.Master's picture
  Eggplant 1
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried rosemary 1⁄2 Teaspoon, crushed
  Garlic powder 1⁄4 Teaspoon
  Sliced mozzarella cheese/Sliced monterey jack cheese 6 Ounce
  Freshly grated parmesan cheese 1 Cup (16 tbs)
  Marinara sauce 15 Ounce (1 Jar)

Slice eggplant crosswise into 1/2-inch slices.
In small bowl, combine oil, oregano, rosemary and garlic powder.
Brush sides of eggplant with oil baste.
Cut mozzarella cheese into slices to fit eggplant slices.
Grill eggplant, on covered grill, over medium-hot with Mesquite charcoal briquets 5 minutes, turning often and brushing with baste.
Arrange cheese slices on eggplant; spoon Parmesan cheese over each.
Grill until cheese melts.
Heat marinara sauce in small saucepan on edge of grill.
Spoon hot sauce over eggplant slices before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2257 Calories from Fat 1664

% Daily Value*

Total Fat 189 g290.2%

Saturated Fat 59.2 g296.2%

Trans Fat 0 g

Cholesterol 244.2 mg81.4%

Sodium 3491.6 mg145.5%

Total Carbohydrates 56 g18.5%

Dietary Fiber 17.9 g71.6%

Sugars 19 g

Protein 90 g179.6%

Vitamin A 40.9% Vitamin C 17.8%

Calcium 234.7% Iron 28.8%

*Based on a 2000 Calorie diet

Eggplant Parmesan Recipe