Grilled Eggplant Parmesan

Grilling gives eggplant a smoky flavor, and eliminating frying makes this outdoor version of Eggplant Parmesan light and fresh tasting.Use the ripest summer tomatoes you can find for this flavorful twist on the traditional.

PREP: 25 minutes GRILL: 11 to 13 minutes

MAKES: 4 side-dish or main-dish servings

1 medium-large eggplant (about 1 ½ pounds),
cut lengthwise into 4 slices

4 teaspoons olive oil

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

4 ounces mozzarella cheese, shredded (1 cup)

¼ cup freshly grated Parmesan cheese

½ cup loosely packed fresh basil leaves,
thinly sliced

2 ripe medium tomatoes (6 to 8 ounces each),
each cut into 4 slices

1. Prepare outdoor grill for covered direct grilling over medium heat.

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

3. Place eggplant on hot grill rack and grill, turning once, until tender and lightly browned, 10 to 12 minutes. Top with tomato slices and cheese mixture. Cover grill and cook until cheese melts and tomato slices are warm, 1 to 2 minutes.

EACH SERVING: About 205 calories, 10g protein, 15g carbohydrate, 13g total fat (5g saturated), 26mg cholesterol, 500mg sodium