Grilled Eggplant Casserole

Nancy Metrick

By
@nmetrick

Inspired by a trip to our local farmer's market
Could be a side or a light main dish
4 points plus value for Weight Watchers


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Comments:

Serves:

8

Prep:

10 Min

Cook:

35 Min

Method:

Grill

Ingredients

2 medium
eggplant, peeled and sliced lengthwise
4 large
tomatoes, coursley chopped
2 Tbsp
olive oil, extra virgin
4 clove
garlic, peeled and chopped
1/4 c
basil, fresh chopped
8 oz
mozzarella, fresh sliced thin

Directions Step-By-Step

1
Heat grill to med/high, preheat oven to 350 degrees. You'll need 8x8 glass baking dish.
2
Brush sliced eggplant with 1 tablespoon of olive oil. Grill until soft with grill marks, about 5 minutes on each side.
3
Toss chopped tomatoes, garlic, basil and remaining 1 tablespoon olive oil in large bowl.
4
Arrange 1/3 of tomato mixture on bottom of pan, then 1/2 of eggplant, half of sliced mozzarella, then 1/3 tomatoes, last 1/2 of eggplant, last 1/3 of tomatoes and top with last 1/2 of mozzarella.
Bake 25 minutes until bubbly and cheese is melted.
Cut into 8 pieces and serve.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy