Grilled Eggplant Parmesan
A healthy, fresh spin on the Italian food classic.
2 medium eggplants
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon pepper
1 cup shredded part-skim mozzarella
¼ cup shredded parmesan cheese
2 cups marinara sauce
chili flakes (optional)
Lay eggplant slices in a single layer and grill for 3-4 minutes per side or until tender.
Top each slice of eggplant with one or two tablespoons of marinara, a tablespoon of shredded mozzarella & a teaspoon of parmesan cheese.
Grill the pan of eggplant, uncovered, until cheese is fully melted.