Ingredients
1
1/3 cups shredded four-cheese mix or pizza cheese
2
tbsp Italian-style dry breadcrumbs
1/3
cup plus 2 tbsp thinly sliced fresh basil
1
medium eggplant (about 1 pound), cut lengthwise into1/2-inch-thick slices
8
ounces plum tomatoes, thinly sliced
1/4
cup garlic-flavored olive oil
2
tbsp freshly grated Parmesan cheese
Directions
1.
Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
2.
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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