grilled eggplant casserole

Name: Grilled Eggplant Casserole
Prep time: 10 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 medium eggplant, peeled and sliced lengthwise; 4 large tomatoes, coursley chopped; 2 tablespoon(s) olive oil, extra virgin; 4 clove(s) garlic, peeled and chopped; 1/4 cup(s) basil, fresh chopped; 8 ounce(s) mozzarella, fresh sliced thin

(1 RATING)

69 Pinches 2 Photos

Nancy Metrick

Canastota, NY

Updated on Jun 2, 2012

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

Rate

prep time 10 Min

cook time 35 Min

method Grill

yield 8 serving(s)

Ingredients

2 medium eggplant, peeled and sliced lengthwise
4 large tomatoes, coursley chopped
2 tablespoons olive oil, extra virgin
4 cloves garlic, peeled and chopped
1/4 cup basil, fresh chopped
8 ounces mozzarella, fresh sliced thin

How To Make grilled eggplant casserole

Step 1

Heat grill to med/high, preheat oven to 350 degrees. You'll need 8x8 glass baking dish.

Step 2

Brush sliced eggplant with 1 tablespoon of olive oil. Grill until soft with grill marks, about 5 minutes on each side.
Step 3

Toss chopped tomatoes, garlic, basil and remaining 1 tablespoon olive oil in large bowl.
Step 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.
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