Grilled Eggplant Casserole

1
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

Rating:

★★★★★ 1 vote

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

How to Make Grilled Eggplant Casserole

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.

Printable Recipe Card

About Grilled Eggplant Casserole

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



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