On the Grill
Super-Crispy Eggplant & Mushroom Parmesan
1 small eggplant (about 1 pound), unpeeled and cut into ½-inch rounds
2 large portobello mushrooms, stemmed and cut into ½-inch slices
4 plum tomatoes, each cut lengthwise in half
½ teaspoon salt
¼ teaspoon black pepper
12 large fresh basil leaves
½ cup shredded part-skim mozzarella cheese
3 tablespoons whole wheat panko (Japanese bread crumbs)
¼ cup grated Parmesan cheese
2 teaspoons extra-virgin olive oil
1 Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2 Combine eggplant, mushrooms, and tomatoes in jelly-roll pan. Lightly spray with nonstick spray and sprinkle with salt and pepper; toss until coated evenly.
3 Place eggplant and mushrooms on grill rack, in batches, and grill, turning, until lightly charred and softened, about 5 minutes, returning eggplant and mushrooms to pan when they are done. Place tomatoes, skin side down, on grill rack and grill, without turning, until lightly charred, about 4 minutes. Transfer tomatoes to cutting board; cut each lengthwise in half.
4 Arrange half of eggplant slices in 9-inch heavy skillet, such as cast iron. Layer with mushrooms, tomatoes, half of basil, and half of mozzarella. Arrange remaining eggplant on top and cover with remaining basil and mozzarella. Sprinkle evenly with panko and Parmesan; drizzle with oil.
5 Cover skillet with foil and place on grill rack. Grill 5 minutes. Remove foil and continue to grill until cheese is melted and bread crumbs are browned, about 5 minutes longer.
PER SERVING (¼ of dish): 144 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 12 mg Chol, 453 mg Sod, 14 g Carb, 5 g Sugar, 6 g Fib, 9 g Prot, 182 mg Calc.
HEALTHY EXTRA
A side of hot cooked whole wheat pasta of your choice sprinkled with chopped fresh parsley turns this dish into a hearty meal (½ cup of cooked whole wheat pasta will increase the PointsPlus value by 2).