Grilled Eggplant
Parmesan Pomodoro
3 tomatoes
2 eggplant (2
lbs.) cut into 1/2” thick slices
1 large onion,
cut into 1/2” thick slices
1 ½ cups
shredded mozzarella
½ cup balsamic
vinaigrette dressing
4 cloves garlic
3 tablespoons
shredded parmesan
¼ cup seasoned
croutons, crushed
Heat greased
grill to medium heat. Grill vegetables 10-15 minutes or until tender,
turning after 8 minutes and topping eggplant with mozzarella for the
last minute. Transfer eggplant to platter and cover to keep warm.
Place tomatoes and onions in food processor; add dressing and garlic
and process until smooth. Drizzle sauce over the eggplant; top with
shredded parmesan and crushed croutons. May also be topped with fresh
basil before serving.
