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Published: Tuesday, 8/16/2005

Grilled Eggplant Parmesan

1 medium-large eggplant (about 1 1/2

pounds), cut lengthwise into 4 slices

1 tablespoon plus 1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon coarsely ground black

pepper

4 ounces mozzarella

1/4 cup grated Parmesan cheese

1/2 cup loosely packed fresh basil

2 medium ripe tomatoes, each cut

into 4 slices

Prepare outdoor grill for covered direct grilling over medium heat.

Lightly brush eggplant slices with oil and sprinkle with salt and pepper. In small bowl, mix mozzarella, Parmesan, and basil; set aside.

Place eggplant on hot grill rack over medium heat and grill, turning once, until tender and lightly browned, 8 to 10 minutes. Top eggplant slices with tomato slices and cheese mixture. Cover grill and cook until cheese melts and tomato slices are warm, 1 to 2 minutes.

Yield: 4 servings



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