I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Grilled Eggplant (Aubergine) Parmesan. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Grilled Eggplant (Aubergine) Parmesan in your home. Then, follow these steps below to serve Grilled Eggplant (Aubergine) Parmesan for your family or friends.
1 1/3 mozzarella cheese
2 fresh basil
1/3 fresh basil
1 plum tomatoes
8 garlic-flavored olive oil
1/4 parmesan cheese
If you have prepared the ingredients needed, now time to start cooking. There are 2 steps you must follow to make Grilled Eggplant (Aubergine) Parmesan in your home by yourself.
Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
Prepare barbecue (medium heat. Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
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