Fire up the grill for the unbelievable flavors of onion, tomato, eggplant and fresh herbs!
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1 tablespoon chopped fresh marjoram or sage
1/2 teaspoon salt
1/4 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 1/2 cups) shredded mozzarella cheese
*Substitute 1 teaspoon dried marjoram or sage.
Heat gas grill on medium or charcoal grill until coals are ash white. Combine marjoram, salt and pepper in small bowl. Set aside.
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.
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.
Cover with aluminum foil; place onto grill. Grill 10-15 minutes or until eggplant is fork tender. Let stand 5 minutes before serving.
Eggplants should be stored in a cool, dry place and used within a day or two of purchase.