Grilled Eggplant & Tomato Gratin
Grilled Eggplant & Tomato Gratin
Fire up the grill for the unbelievable flavors of onion, tomato, eggplant and fresh herbs!
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15 min
Prep Time
50 min
Total Time
4
servings Ingredients
1 tablespoon chopped fresh marjoram or sage
12 teaspoon salt
14 teaspoon pepper
3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch slices
4 (1/2-inch thick) slices red onion
2 large tomatoes, sliced
6 ounces (1 12 cups) shredded mozzarella cheese
How to make
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STEP 1
Heat gas grill on medium or charcoal grill until coals are ash white. Combine marjoram, salt and pepper in small bowl. Set aside.
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STEP 2
Brush both sides of eggplant slices with olive oil. Place eggplant slices and onion slices onto grill. Grill 4 minutes; turn. Continue grilling 4-5 minutes or until slices are evenly browned.
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STEP 3
Place half of eggplant slices into lightly greased 8-inch square baking pan. Sprinkle with half of marjoram mixture. Top with onion slices, tomato slices and 3/4 cup cheese. Top with remaining eggplant, marjoram mixture and cheese.
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STEP 4
Cover with aluminum foil; place onto grill. Grill 10-15 minutes or until eggplant is fork tender. Let stand 5 minutes before serving.
Tip #1
Eggplants should be stored in a cool, dry place and used within a day or two of purchase.
260 Calories
20 Fat (g)
25 Cholesterol (mg)
590 Sodium (mg)
13 Carbohydrates (g)
4 Dietary Fiber
13 Protein (g)
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