Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

Cookin' Canuck
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7.00 (in)
7.00 (in)
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Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
From the kitchen of Cookin Canuck.
Serves: Serves 4
  • 1 (1½ lb.) eggplant
  • 1 large zucchini
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 3 oz. fresh mozzarella, thinly sliced
  • 1½ cups tomato sauce (your favorite kind)
  • 10 large basil leaves
  1. Preheat the grill to medium heat.
  2. Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
  3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  4. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
  5. In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
  6. Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
  7. Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
  8. Serve immediately.
Calories 216.1 / Total Fat 12.7g / Saturated Fat 3.5g / Cholesterol 15.0mg / Sodium 717.6mg / Total Carbohydrates 19.6g / Fiber 6.2g / Sugars 1.5g / Protein 7.1g / WW (Old Points) 5 / WW (Points+) 6
Nutrition Information
Serving size: 1 stack